Pumpkin Cake Truffles

Submitted by Julie Engelhardt

Glen Oaks Resident

Prep time

Twenty minutes

Cook time

35 minutes

List of Ingredients

One store-bought spice cake mix
One can store-bought buttercream icing
One 15-ounce canned pumpkin (kind used for pie)
Colored candy sprinkles
Milk chocolate or white chocolate candy bark

Cooking Instructions

Mix the cake mix with the canned pumpkin until a thick, dough-like batter forms.
Spread the batter into a greased 9x13 pan and bake according to the cake box directions.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Crumble the cooled cake into a large bowl. Add two or three spoonfuls of icing and mix until it comes together like dough.
Scoop out a tablespoon at a time and roll into balls between your palms.
Place them on a parchment-lined baking sheet and refrigerate for 30 minutes.
Break the candy bark into pieces and melt in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip each truffle in the melted candy using a fork, tapping gently to remove excess.
Set on parchment paper and sprinkle with colored candy before the coating hardens.

Any special instructions:

Purchase miniature cupcake liners and place truffles in those for a decorative appearance.
Place truffles in a plastic container with a snap shut lid. Refrigerate for two to three days. Great for gifts!

What inspired you to make this dish?

I enjoy designing unusual desserts, and these are fun and easy to make!
Any recommended side dishes or pairings that complement your recipe?

I suggest pairing with an ice-cold glass of your favorite milk.

Do you add any personal touches or variations to make the recipe your own?

I like to find unusual candy sprinkles. I’ve made these for Easter and Halloween.

Do you have a recipe to share with your neighbors? Scan the QR code or email maria.mears@strollmag.com to submit your recipe.

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