Pumpkin Cake Truffles with White Chocolate and Walnuts

Pumpkin Cake Truffles with White Chocolate and Walnuts

Since Thanksgiving is near and my family is traveling today to spend the holiday with us, I figured what better time to celebrate with something sweet! As much as I love the traditional apple pie, I’m a big lover of cake, and especially cake truffles. Tiny little mounds of cake encased in a crunchy coating of white chocolate candy are the antidote to all your ails. Try one and you’ll trust me!

Pumpkin Cake Balls

You may have seen and tasted plenty of variations of cake truffles, but you’ve never had them like this. The rich, moist pumpkin cake that goes together quickly is swirled with candy coating, covered in chopped walnuts and, just like that, they’re all devoured before you know it!

Pumpkin Cake Truffles Recipe

The recipe is super simple, great for families to make together, and just about as delightful as getting a fresh pot of pretty yellow mums for the fall season! You’re bound to enjoy whipping up a batch of these beauties as much as you will enjoy eating them, or giving them away to a grateful family member or friend.

Enjoy the holiday, foodie friends!

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Pumpkin Cake Truffles with White Chocolate and Walnuts

Yield: Makes about 25 truffles

Ingredients:

1 package (18 1/4 ounces) spiced cake mix

1 package (4-serving size) vanilla instant pudding mix

1 cup pumpkin puree

1/2 cup oil

1/2 cup water

3 eggs

1 1/2 teaspoons cinnamon, ground

1 teaspoon ground ginger

1 teaspoon cloves, ground

1 teaspoon pure vanilla extract

1 (14 ounce) package white chocolate-flavored candy melts

Chopped walnuts, optional

 

Directions:

Preheat oven to 350°F. Beat all ingredients in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended, then pour into greased and floured 13 x 9-inch baking pan. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Line two large baking sheets with wax paper and set aside. Scoop out small mounds of cake with your hands and roll into small dumpling-sized balls, then place on the baking sheets.

Melt the candy melts according to the package instructions, either in the microwave or a double boiler. Coat each cake truffle evenly in the candy coating and space evenly on the baking sheet, sprinkling with walnuts immediately, if desired.

Allow cake truffles to harden in the refrigerator at least 30 minutes, or overnight.

Enjoy!

      

15 Responses to “Pumpkin Cake Truffles with White Chocolate and Walnuts”

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    1
    warmvanillasugar — November 22, 2011 @ 11:41 am

    I really need to get into making truffles (of any kind). They’re always so pretty and I like how you made yours into little cake bites. I bet they were delicious!

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    2
    Paula — November 22, 2011 @ 1:18 pm

    Love the colours in this post. Your truffles look delicious, especially with that walnut topping.

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    3
    Sandra — November 22, 2011 @ 1:34 pm

    Cake truffles are so good and so darn easy to eat. So happy that I love to exercise. Great recipe and pictures, wishing you a peaceful and Happy Thanksgiving.

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    4
    Lynda - TasteFood — November 22, 2011 @ 3:15 pm

    These sounds wonderful. I have never tried making a cake truffle!

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    5
    sherri lynn — November 22, 2011 @ 7:13 pm

    These look delicious! I was imagining something similar to this for several weeks and here it is!

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    Jenn — November 23, 2011 @ 1:31 am

    Those look absolutely divine, Georgia!!

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    7
    Nei Pori Leto — November 23, 2011 @ 6:11 pm

    First time I’ve heard about this kind of recipe and I’m thrilled about it. Can’t wait to make this.

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    8
    Roxana GreenGirl {A little bit of everything} — November 24, 2011 @ 12:34 am

    aww, Georgia, these are one of the most beautiful truffles I’ve seen lately. Love the walnut topping and your photos are stunning!
    Happy Thanksgiving!

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    9
    anniebakes — November 25, 2011 @ 2:17 am

    Happy THanksgiving! I’m so glad I found you, your newest follower, Anne of anniebakes.net

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    wendyweekendgourmet — November 26, 2011 @ 9:46 pm

    Happy Thanksgiving, Georgia! Love your cake balls!!

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    11
    Elizabeth — November 30, 2011 @ 1:37 am

    YUM! I love pumpkin!

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    12
    Magic of Spice — November 30, 2011 @ 9:07 pm

    I love cake truffles and adore these flavors…and they are so pretty :)
    Hope you had a wonderful holiday

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    13
    Chelsea — December 2, 2011 @ 5:25 am

    I made a similar recipe for Thanksgiving! Except I topped them with graham cracker crumbs. Yours look delicious!

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    14
    Anonymous — November 16, 2012 @ 2:41 am

    Just wondering if you could freeze these? I’m hoping to make them now and thaw them out for Thanksgiving day, do you think it would work?

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    15
    Georgia | The Comfort of Cooking — November 16, 2012 @ 3:30 am

    Yup, you can freeze them in resealable plastic bags or containers. Just wait to dip them in the white chocolate coating until thawed.

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