Wednesday, November 30, 2011

Pumpkin Cake Balls

taken on a cheap digital camera in my parents' backyard- 
definitely a keeper! 

My Thanksgiving holiday was pretty packed full of travel and family time. 
I drove to my parents home on Wednesday night, 
went to my maternal grandparents on Thursday, 
visited a friend, took family pictures and 
saw Breaking Dawn with Lindsey on Friday
 and went to the paternal grandparents on Saturday
... and then drove back to Austin! 
With all that driving, I knew I wouldn't be able to prepare 
a grand cake or fancy schmancy dessert to take to either of our celebrations. 
So I made cake balls instead! 
I prepped them ahead of time 
and they traveled really well.
Plus they were great after a huge turkey lunch 
when people just wanted a little bite of dessert 
and couldn't commit to a whole slice of pie.

The first kind I made were actually Oreo balls. 
They're divine! And so stinkin easy. 

What you'll need:
1 package Oreos
1 8oz package cream cheese
Chocolate Bark
White Chocolate Bark 

What To Do:
  1. Crush one package of Oreos (not Double Stuff).
  2. Mix cookie crumbs with one 8oz package of cream cheese.
  3. Once thoroughly combined, form into balls and chill for at least thirty minutes to set. 
  4. Once set, dip in white chocolate bark and drizzle with semisweet chocolate bark.
  5. OR make them double chocolate and dip them in the semisweet chocolate!
I also make pumpkin cake balls. 
I used Hey Cupcake!'s Pumpkinator recipe that they shared here

What You'll Need:
1 cup Vegetable Oil
3 Large Eggs
1 2/3 cup Pumpkin Puree
1/2 tsp Vanilla Extract
1 3/4 cups White Sugar
1 2/3 cups All Purpose Flour
1 1/2 tsp Baking Soda
2 1/2 tsp Baking Powder
1/4 tsp Salt
1 tsp Pumpkin Pie Spice
Chocolate Bark
White Chocolate Bark 

What To Do:
1. Pre-heat your oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan lightly with cooking spray.
2. Combine vegetable oil, eggs, pumpkin puree, and vanilla extract using a whisk or hand-mixer. Blend until smooth. Mix in sugar.
3. In a separate bowl combine flour, baking soda, baking powder, salt, and pumpkin pie spice by sifting the ingredients together.
4. Gently fold the flour mixture into the pumpkin mixture until fully incorporated.
5. Pour batter into baking pan.
6. Bake for 25-35 minutes. Cake is done when it reaches a dark rich color and the top spring back slightly when touched.
7. Allow cake to cool completely.
8. Once cooled, crumble cake in a large bowl. Stir in one package storebought cream cheese frosting. 
9. Allow to set in refrigerator for thirty minutes, or until set.
10. Dip in melted white chocolate bark (or semisweet chocolate bark) and sprinkle graham cracker crumbs over the top! 

The pumpkin cake was super moist though, so in retrospect 
I probably wouldn't have added the cream cheese frosting. 
Maybe instead, add 4 oz of plain cream cheese. 
Because store bought frosting is gross anyway :)

The recipe makes quite a few cake balls so they traveled 
to both grandparents' homes and to my youth group 
this week where they were eaten up! 

the entire dessert selection at grandma's- TWO red velvet cheesecakes, mini pecan pies, coconut cream pie, cookies, strawberry shortcake. So good. 

What's your favorite cake ball flavor combo?


  1. Yum. I may just have to give those cakeballs a try. The oreo ones sound quite dangerous. :)

  2. I've never had pumpkin cake balls...they sound so good, especially with the graham cracker crumble! I make the oreo ones every year, and everyone always loves them. My sister made red velvet cake balls last year, and they were so good, too!


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