Ingredients

1 – 15.25oz Spice Cake Mix (I use Betty Crocker)
1 – cup water
1/2 – cup vegetable oil
3 – eggs
1 – 16oz can Cream Cheese Frosting
1 – Pumpkin Pie Cheeseball Mix
2 – packages of Vanilla CandiQuik melting chocolate

Bake Spice cake per directions on box – mixing together mix, water, oil and eggs and adding the Pumpkin Pie Cheeseball mix (save topping for later). Cool cake completely. Place chunks of cake into large mixing bowl and break up the cake till its completely crumbled. Mix in the cream cheese frosting till it’s well incorporated. Spoon a small spoonful of cake and roll into a ball (walnut size), and place on a parchment lined baking sheet. Place cake balls in the freezer for 30 minutes. Melt white chocolate per package instructions – I place melting chocolate in a microwavable bowl with 1 Tbsp of vegetable oil. I microwave for 45 seconds, take out and stir, and continue to microwave in 20 second intervals until the chocolate has melted completely. With 2 forks or chocolate dipping tools, dip one cake ball at a time completely covering the cake ball but letting excess chocolate drip off. Place on another parchment lined baking sheet. Sprinkle with colored sprinkles or top with Pumpkin Pie Cheeseball topping mix. The chocolate will harden pretty quickly. You can make these into cake pops by using lollipop sticks. Dip the lollipop stick into the melted chocolate then into the cake ball. Let that sit and harden before dipping the ball completely into melted chocolate.

Makes approximately 75 cake balls

Cake Pops Picture