PUMPKIN CHEESE CAKE BALLS

INGREDIENTS:

-Pillsbury Perfectly Pumpkin Cake Mix

-1 Tub of Cream Cheese Icing

-1 Pack Vanilla Almond Bark

DIRECTIONS:

Just follow the instructions on the box, and once baked crumble cake in a large bowl and mix with about 1/2-3/4 of the jar of frosting. Roll into balls and coat with vanilla almond bark. If you want to make them look fancier, sprinkle with crumbled graham crack crumbs.

*We have added DETAILED, STEP-BY-STEP instructions for actually making the cake balls below:

After baking, let the cake cool for a couple minutes, but not completely. Start breaking up cake and transferring to a large bowl with a spoon. With two forks crumble the cake until you are left with ultra fine crumbs. The finer the better. Start with the center of the cake and slowly work my way outwards. Try to avoid using the harder, crispier edges because it creates lumps in your cake balls when you roll them.

Next it’s time to mix the cake crumbs with about 3/4 jar of frosting to form the “dough”. It is helpful to refrigerate the dough for a little bit before rolling so it doesn’t get quite as messy. Chill them until they’re firm. This will make the Almond Bark coating much easier.

Now, microwave Almond Bark for 30 seconds to start. It can be quite finicky, and there is no way to revive overcooked chocolate so after the first 30 seconds increase in 10-15 second increments. Be sure to stir chocolate each time to avoid overheating since it holds it’s shape even when warm.

Next, remove your cake balls from the fridge or freezer and pour a small amount of Almond Bark over each one (enough to fully coat). Or, you can place Popsicle sticks into each one and dip them into the melted Almond Bark.

COOL until the outer layer has hardened, and EAT!