PUMPKIN-SPICED MINI "CAKE" BALLS
Provided by Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 6
Steps:
- 1. Beat pudding mix, spice and milk with whisk in medium bowl for 2 min. Stir in COOL WHIP.
- 2. Cut a thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each together gently to secure.
- 3. Place cut-sides down on plate. Drizzle with chocolate.
- Variation: Do not cut slices off bottoms of donut holes. Prepare recipe as directed. Insert lollipop stick into center of each donut hole to serve.
PUMPKIN SPICE CAKE BALLS RECIPE - (4.5/5)
Provided by á-160091
Number Of Ingredients 11
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.
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
SPICE BALLS
These are very easy and quick to make. To make them even faster, you can make the dough the night before, cover and store in refrigerator overnight. That way in the morning all you have to do is heat your oil, cook and serve. Look like small puffed doughnut holes. I like them tossed in a plastic bag with cinnamon and sugar.
Provided by MARY AUSTIN
Categories Bread Quick Bread Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- In a large bowl, mix flour, 1/3 cup sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the center of the mixture, and pour in milk, canola oil and egg. Thoroughly stir into the mixture.
- In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on paper towels.
- In a resealable plastic bag, mix 1 cup sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 62 g, Cholesterol 25.1 mg, Fat 19.5 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 290.2 mg, Sugar 34.5 g
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PUMPKIN SPICE CAKE BALLS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Reviews 6Total Time 2 hrs 25 minsServings 48
- Mix all cake ingredients together with an electric mixer. Pour into a greased 9X13 pan and bake for 25 minutes at 350.
- Let the cake cool completely and then crumble all of the cake in a large mixing bowl. Make sure all of the cake is very finely crumbled before adding the frosting.
- Beat the frosting ingredients together with an electric mixer until smooth and well combined. Add the frosting to the cooled cake crumbs and mix by hand until the frosting is well combined with the crumbs.
- Place the mixture in the refrigerator for about 30 minutes. Once the mixture is chilled, roll into 1-inch balls and place on a wax-paper lined cookie sheet.
PUMPKIN SPICE CAKE BALLS - THE BAKERMAMA
From thebakermama.com
Reviews 8Category DessertServings 30Estimated Reading Time 3 mins
- In a large bowl, stir together the cake mix, pumpkin and water until well combined. Spread into a lightly greased 9×13-inch baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in baking dish.
- Crumble cooled cake into the bowl of an electric mixer and beat on low speed until cake comes together in a moist ball. (You can do this step with your hands in a large bowl as well.) Roll the cake into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. You should get about 30 cake balls. Place cake balls in the freezer for 30 minutes.
- Melt candy melts according to package directions in a shallow bowl. Dip one frozen cake ball at a time into the melted candy coating and use a fork to turn it around until completely coated. Gently lift the coated cake ball from the candy coating with the fork and let the excess drip back into the bowl. Transfer back to the parchment-lined baking sheet and immediately sprinkle with some of the turtle crunch sprinkles. Repeat with remaining cake balls. Let cake balls rest until candy coating is completely set.
PUMPKIN SPICE CAKE BALLS - WHOLEFULLY
From wholefully.com
4.6/5 (90)Total Time 1 hr 10 minsCategory DessertsCalories 156 per serving
- 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 25-30 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, butter, and vanilla 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, smoosh it together until well-mixed. Using damp hands, form the mixture into 1" balls and place them onto a baking sheet. Once you've finished with all the mixture, place the baking sheet in the freezer.
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