A few weeks ago one of my blogger idols, The Baker Mama, posted a picture of Pumpkin Cake Balls on her Instagram page. I instantly fell in love and knew I needed to make a healthier recreation of this recipe.
My idea to "healthify" the recipe was to use 70% cocoa dark chocolate instead of candy melts for the outer shell. Dark chocolate has less sugar, fat, and calories. It can also offer some antioxidant benefits. I decided to skip the pumpkin cake mix and just use a white cake mix. While this doesn't save calories I wanted to be able to manipulate the pumpkin flavor.
Well sometimes recipes just shouldn't be altered. The result was a cake ball in which I could only taste the dark chocolate - I wasn't able to taste the pumpkin cake flavor at all. Additionally the dark chocolate took forever to harden and created quite a mess. Needless to say I was not satisfied with the outcome.
Next go around I decided the almond bark or candy melts were the best way to go for the outer shell. The result was perfect - a gooey pumpkin spice cake ball coated in a sugary vanilla coating. Perfect to serve at your next halloween party! So yes this is not the healthiest recipe posted on the blog, but all foods in moderation right?!
In other news the countdown is on for the Academy of Nutrition and Dietetics annual Food and Nutrition Conference and Expo. The conference is going to be held locally in downtown Atlanta, so I should be able to attend as long as little man doesn't decide to come early. In fact I submitted a proposal to speak at the conference. What was I thinking to speak at 38 weeks pregnant?! Stay tuned for the fun new products/foods I learn about and how the speaking goes.
Your family's dietitian,Kristen Smith
Pumpkin Cake Balls
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients (30 cake balls)
- 1 box white cake mix
- 1 can pure pumpkin puree
- 1 cup water
- 3/4 teaspoon pumpkin spice
- 3/4 teaspoon cinnamon
- 1 package almond vanilla bar (or vanilla candy melts)
- sprinkles of choice
1. Preheat oven to 350 degrees Fahrenheit. Spray a 13" x 9" glass pan with non-stick cooking spray
2. Mix together cake mix, pumpkin, water, pumpkin pie spice, and cinnamon until well blended. Pour into glass pan and spread evenly. Take at 350 degrees Fahrenheit for about 30 minutes (cake will come out somewhat gooey but make sure completely cooked).
3. Let cake cool completely. Once cooled roll into small balls and place on parchment lined plate or tray. Freeze for about 30 minutes.
4. Melt vanilla coating as per directions in shallow bowl. Stir continuously. Remove cake balls from freezer and roll each cake ball into melted chocolate with fork until cake ball is completely covered. Remove cake ball from chocolate and et excess chocolate drip and place it on a parchment lined plate or tray. Top with sprinkles immediately as chocolate will dry quickly.
5. Store in airtight container for 3-4 days.Nutrition:
Serving size: 1 cake ball • Servings: ~30 • Calories: 151.2 kcal • Protein: 1.7 g • Carbs: 23.2 g • Fat: 5.9 g • Fiber: 0.9 g • Sugar: 16.2 g • Sodium: 133.1 mg
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