Ingredients

• 3 cups Gluten Free Vanilla Yellow Cake Mix
• 3 Eggs
• 1/4 cup Vegetable Oil or Canola Oil
• 1 cans Pumpkin (15oz can)
• 2 tsp Pumpkin Pie Spice

• 3/4 can Cream Cheese Frosting (make sure it's gluten free)
• 1 pkg Chocolate Chips
• 2 Tbsp Shortening or Oil

Instructions

1. Preheat oven to 325°F. Grease a 9x13 pan.
2. In the bowl of a stand mixer, combine all cake ingredients and mix on low about 30 seconds. Increase the speed and mix 2 minutes.
3. Pour into prepared pan and bake for 30-35 minutes or center tests clean.
4. Allow cake to cool on wire rack.
5. In a large bowl, crumble cake (I used a wooden spoon, and this cake was rather dense, so it took a little effort).

1. Add 3/4 can of frosting to cake crumbs (don't use the entire can, or it will be too wet).
2. Using a wooden spoon or hand mixer, mix the frosting and crumbs until moist and well combined.
3. Form into balls (I made 36).
4. In a microwave safe bowl, combine chocolate chips and shortening, microwave in 30 second interval, stirring as needed, until melted and smooth.
5. Dip cake balls into chocolate, and using a slotted spoon, fork, or one of those Easter egg dye dippers (some people prefer to use a toothpick, but this never works for me) coat the cake ball entirely in chocolate and allow to set on a foil or parchment-lined baking sheet. (Dipped cake balls can be placed in the freezer of refrigerator to speed up the chocolate setting).