Pumpkin Cake Balls

This recipe offers a fun alternative to traditional cake for your next birthday or cocktail party!



Cake directions:

  1. Preheat oven to 325°F. Grease a 9x13 pan.
  2. In the bowl of a stand mixer, combine all cake ingredients and mix on low about 30 seconds. Increase the speed and mix 2 minutes.
  3. Pour into prepared pan and bake for 30-35 minutes or center tests clean.
  4. Allow cake to cool on wire rack.

Frosting directions:

  1. Using a wooden spoon or hand mixer, mix the frosting and crumbs until moist and well combined.
  2. Form into balls (I made 36).
  3. In a microwave safe bowl, combine chocolate chips and shortening, microwave in 30 second interval, stirring as needed, until melted and smooth.
  4. Dip cake balls into chocolate, and using a slotted spoon, fork, or one of those Easter egg dye dippers (some people prefer to use a toothpick, but this never works for me) coat the cake ball entirely in chocolate and allow to set on a foil or parchment-lined baking sheet. (Dipped cake balls can be placed in the freezer of refrigerator to speed up the chocolate setting).
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