Hi I hope you all are having a great Tuesday 🙂 Is anyone else having a hard time grasping the fact that it’s already December?! I haven’t even started my Christmas shopping yet!
But I have been baking (and eating) tons so I want to share this delicious recipe for the Pumpkin Cake Balls that I made for Thanksgiving.
I was helping my mom organize her recipe box and came across this sticky note:
No instructions or anything and adding “Pumpkin Cake” was clearly an afterthought. I was 99% sure it was this delicious recipe my friend had shared with me in college, so I super excited when I found it and just had to make it for Thanksgiving!
My mom can’t stop talking about these Red Velvet Cake Balls I made a couple months ago so when I told her my plan to make a cake for Thanksgiving, she asked if I thought I could turn it into Pumpkin Cake Balls. Challenge accepted.
I baked the cake
as directed but there were no directions on the sticky note, so I just poured all of the ingredients into the bowl and let the KitchenAid mixer work it’s magic.
I poured the batter into a greased bundt pan and baked it at 350 for about an hour (I had to keep checking it because I had noo idea how long it was supposed to bake for). I sliced about one third of it to serve as cake and used the remainder for the cake balls.
I mashed the remainder of the cake and added about half a can of vanilla icing (I’m sure cream cheese icing would taste delicious as well) and mixed it all together. I let it chill in the freezer for about 30 minutes, then rolled them into balls and put them back in the freezer. The next morning, I dipped the balls in almond bark (some chocolate, some vanilla) and drizzled with the opposite flavor almond bark. They will definitely be making an appearance next year 🙂
Did you make anything new this year for Thanksgiving?
How do you keep your recipes organized?