Description
Delightful pumpkin cake truffles that combine moist spice cake with creamy cream cheese and a luscious white chocolate coating, perfect for fall gatherings and holiday treats.
Ingredients
Scale
Cake
- 1 cup canned pumpkin purée
- 1 box spice cake mix
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 teaspoon pumpkin pie spice (optional for extra flavor)
Filling & Coating
- 4 oz cream cheese, softened
- 1 1/2 cups white chocolate chips or white candy melts
- 1 tablespoon coconut oil or shortening (for smoother coating)
- Crushed graham crackers or sprinkles (optional for garnish)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake does not stick.
- Make Cake Batter: In a large bowl, combine the spice cake mix, canned pumpkin purée, eggs, vegetable oil, and pumpkin pie spice. Mix thoroughly until smooth and well blended to form the batter.
- Bake Cake: Pour the cake batter into the prepared baking pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool completely in the pan to prevent the cream cheese mixture from melting in the next step.
- Crumble Cake: Once cooled, crumble the cake into fine crumbs inside a large bowl, breaking down any large pieces.
- Mix Cream Cheese: Add the softened cream cheese to the cake crumbs and mix thoroughly until the mixture holds together with a dough-like consistency.
- Form Truffles: Roll the cake mixture into 1-inch balls and arrange them on a parchment-lined baking sheet evenly spaced.
- Freeze Truffles: Place the tray in the freezer for 30–45 minutes until the truffles are firm and chilled, which helps with coating later.
- Melt Coating: In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 30-second intervals, stirring between each, until smooth and silky.
- Coat Truffles: Dip each chilled truffle into the melted white chocolate using a fork, tapping off excess coating to create an even layer. Return coated truffles to the parchment-lined sheet.
- Garnish: Optionally, sprinkle crushed graham crackers or festive sprinkles on top of the wet coating for extra texture and visual appeal.
- Chill Coated Truffles: Refrigerate the dipped truffles until the chocolate coating is fully set and firm.
Notes
- Truffles can be made ahead and stored in the refrigerator for up to 5 days or frozen for extended storage.
- For variety, substitute the white chocolate coating with dark or milk chocolate as preferred.
- To ensure smooth coating, stir the melted chocolate carefully and avoid overheating to prevent burning.
