Pumpkin Spiced Mini Cake Balls Recipes

Steps:

• 1. Mix together the first 4 ingredients.
• 2. Pour into 9x13 cake pan and bake as directed on the cake mix box.
• 3. Let cake cool.
• 4. Then crumble the cake and place into a large bowl.
• 5. Add cream cheese frosting and combine. Place cake mixture into the refrigerator for at least an hour.
• 6. Scoop out cake "dough" with a small cookie scoop or melon ball scoop.
• 7. Roll into balls. Put them back into the fridge to keep cold.
• 8. Melt almond bark as directed on package. Taking a few cake balls out the fridge at a time, coat cake balls with bark.
• 9. Place on wax paper to cool and decorate as desired.

Steps:

• Preheat oven to 350°F. Grease and lightly-flour two cake pans, set aside. In the bowl of a stand mixer, combine the cake mix, eggs, and pumpkin puree on medium-low speed until just combined. Then turn the speed up to medium-high and beat for 2 minutes, until light and fluffy. Divide the batter between the prepared cake pans and bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. To make the frosting, beat together the cream cheese and butter in the bowl of a mixer. Add in the powdered sugar, 1/2 cup at a time, until smooth. To make cake balls, break up the cake into a large bowl, add in the frosting, and using clean hands, smush it together until well-mixed. Using damp hands, form the mixture into 1-inch balls and place them onto a baking sheet. Once you've finished with all the mixture, place the baking sheet in the freezer. While the cake balls are chilling, melt the candy coating in a saucepan over low heat, until smooth. Add in the vegetable oil, a tablespoon at a time, until the mixture is the thickness of a thin Alfredo sauce. Do not try to thin out the coating with milk or water (it'll just make it clumpy). Turn off the burner. Remove the cake balls from the freezer, and working one at a time, gently drop a cake ball into the candy coating, and spoon more over top to coat. Fish out the ball with a spoon, and place it on wax paper to harden. Repeat with remaining cake balls, you should have just enough candy coating to do all the balls. For decoration, melt the semisweet chocolate in the microwave, using a spoon, drizzle it on the cake balls and then top with sprinkles.

Steps:

• Cut thin slice off each donut hole; discard. Stand donuts on cutting board; carefully cut crosswise in half.
• Mix milk, dry pudding mix and spice in medium bowl with large spoon just until moistened. Immediately stir in COOL WHIP.
• Fill donut halves with pudding mixture; press together gently to secure. Stand on plate. Drizzle with chocolate.

Steps:

• Beat pudding, spice and milk with whisk in medium bowl for 2 minutes.
• Stir in Cool Whip.
• Cut a thin slice off each donut on the bottom and discard. This is to make the donut sit up right.
• Cut donuts in half, fill with pudding mixture and press each halves back together gently to secure.Place cut sides down on plate to serve.
• Drizzle with chocolate syrup and powdered sugar,.

Steps:

• In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.