When it comes to determining the actual start of fall, there are three types of people: the summer-break-is-over-and-school-has-begun folks, team fall-equinox-is-the-official-start-of-the-season, and last but certainly not least we have the pumpkin-spice-latte-is-back-and-so-my-life-is-complete crew.
Regardless of which party you belong to, can we all just agree that fall is pretty darn awesome? With fresh school supplies, Halloween, the smell of crunchy leaves, my birthday (please, no gifts), and all the great flavors that can only truly be appreciated while wearing a thick, chunky sweater, what’s not to love? One of the most popular flavors of fall is pumpkin spice (I’m looking at you Pumpkin Spice Crew) and I am totally on board with that. I would like to introduce you to one of my new fall staples… Pumpkin Spice Cake Bites.
The best part?! If you’re a pumpkin spice latte enthusiast, you can add a couple tablespoons of instant coffee before baking and wha-bam! For about the cost of one large PSL at the coffee shop, you can make 3 dozen PSL cake bites. Yeah, you can have your cake and eat it, too.
- 1 box spice cake mix
- 1 cup canned pure pumpkin (not pumpkin pie filling)
- 2 eggs
- 1 cup water
- 2 tablespoons instant coffee (optional)
- ½ cup vanilla frosting
- 1 (16 oz) package Vanilla CandiQuik
- ½ teaspoon pumpkin pie spice (optional)
- Using a mixer, combine cake mix, pumpkin, eggs, water, and optional instant coffee. Bake according to cake mix directions. Allow to cool.
- Crumble cake into a large bowl. Add frosting and mix thoroughly.
- Roll mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.
- Melt Vanilla CANDIQUIK in tray according to directions on package. Add optional pumpkin pie spice to taste.
- Dip cake balls in Vanilla CANDIQUIK and place on wax paper to set. If desired, stir pumpkin pie spice in remaining melted CANDIQUIK and drizzle.