Alright, you know how yesterday I mentioned that I was going crazy thinking about the pumpkin cake balls I made last year? But I couldn’t make them because they are so crazy delicious that I’d probably just shovel the entire batch into my
pie cake ball hole and then crawl off and die the happiest/most painful sugar-fueled death ever?
Well, I did it anyway (made the cake balls, not die). Hiya, there, cake balls.
I just couldn’t resist any longer. Plus, I figure, I can always pawn the majority of them off to my husband’s co-workers. Nothing makes working folk happier than a big, heaping plate of bite-sized sugar bombs.
If you’re thinking that cake balls are probably a little bit out of the ballpark of the usual repertoire of this here blog, you’d be partially correct. Yes, I’m a total organic, local, whole foodie snob—so no, the boxed cake mix and artificially flavored candy coating doesn’t really make that part of my personality jump up and down with enthusiasm. But, on the other hand, part of my food philosophy is that being terribly restrictive with your diet is just bonkers boring. I don’t want to live in a world where I can’t eat cake balls.
Of course, if I was really on top of my game, I could have made the whole recipe from scratch. But man, who has time for that? I am not a baker, and I bake cakes so infrequently that I totally rock the cake mix aisle of the grocery store when I need to. I’m not ashamed to admit that I love cake mixes. I can doctor up a cake mix with the best of them. For the 3-4 cakes I bake a year? When I really don’t like baking to begin with? Cake mixes are my savior. In this particular recipe, spice cake mix is where it’s at.
If you’ve only ever hit up the cake mix aisle to grab chocolate or white cake for birthday cakes, you might not know that these little boxes of fall-flavored deliciousness are there. You might have to look closely. It might be on the bottom shelf, but I promise, there will be a spice cake mix. Grab it. Buy it. Learn to love it.
If you’ve never made cake balls before (or cake pops, if you put a stick in them), let me tell you, they are so fun to make. Basically, you bake a cake (see aforementioned cake mix), let it cool, then smash the crap out of it with your hands (fun!) and then mix in some frosting (we’re using cream cheese frosting here) until it is goopy, dense and totally delicious.
Then, you form that mixture into little balls, roll those balls in a candy or chocolate coating, decorate them and prepare yourself for the rapid-fire praises of all those who partake in cake balldom. Seriously. You’ll never hear more compliments than when you bring cake balls to a party.
I really like the way these cake balls look with a little dark chocolate drizzled on top and some fall-colored sprinkles, but, take it from me, don’t be tempted to swap out the candy coating for chocolate. I’ve done them with chocolate before, and they’re still delicious, but the chocolate way overpowers the pumpkin spice cake and cream cheese frosting. Stick with the vanilla or white chocolate coating.
Enjoy! I’m gonna go eat a raw kale salad or something.
More Fall Desserts[one_fourth]
Lighter Pumpkin Pie[/one_fourth][one_fourth]
Maple Coconut Rice Pudding[/one_fourth][one_fourth]
Whole Grain Carrot Cake Whoopie Pies[/one_fourth][one_fourth_last]
Orange Chocolate Molten Cakes[/one_fourth_last]