Prep Time 60m
Cook Time 35m
Ready Time 240m
Yield 5 dozen

  • Baking Spray with Flour
  • 1 package Pillsbury™ Moist Supreme® Perfectly Pumpkin Premium Cake Mix
  • 1 cup water
  • 1/3 cup Vegetable Oil
  • 3 large eggs
  • 1 can Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting, divided
  • 4 cups butterscotch flavored baking chips
  • 6 tablespoons Baking Sticks All-Vegetable Shortening
  • 1/2 cup All-Vegetable Shortening
  • 1 cup finely chopped walnuts
Preparation Directions
  • Step 1Heat oven to 350°F. Spray 13 x 9-inch baking pan with baking spray with flour. Prepare cake mix using the water, oil and eggs. Spread in prepared pan. Bake according to package directions. Cool completely in pan on wire rack.
  • Step 2Crumble cake into large bowl. Beat with electric mixer on medium speed until finely crumbled, about 2 minutes. Add 3/4 cup frosting. Beat until evenly blended. Cover and freeze 30 minutes.
  • Step 3Line tray with wax paper. Roll cake mixture into 60 (1-inch) balls. Place on wax paper. Cover and freeze 1 hour.
  • Step 4Microwave butterscotch chips and shortening in medium microwave-safe bowl on HIGH 2 minutes; stir. Microwave for additional 10-second intervals until completely melted and smooth when stirred.
  • Step 5Remove a few cake balls from freezer. Drop into coating mixture. Using a spoon, cover balls with coating, without stirring the balls into coating. Lift each truffle with fork, allowing excess coating to drip off into bowl. Using toothpick, gently push truffle off fork onto wax paper. Repeat to coat remaining cake balls. (If coating thickens, microwave for additional 10 second intervals until desired consistency.) Chill 5 minutes or until coating is set.
  • Step 6Place remaining frosting in small heavy-duty resealable plastic bag. Cut small corner off bag. Squeeze a small dollop of frosting on top of each truffle. Dip firmly into walnuts to spread frosting and coat with walnuts. Let truffles stand at room temperature 30 minutes before serving.
  • TipTo prepare only 16 truffles, prepare cake according to above directions, but use only one-fourth of prepared cake. Reserve remaining cake for another use. Spoon only 3 tablespoons frosting over cake crumbs. Use 1 1/2 cups butterscotch chips and 2 tablespoons shortening when making coating and 1/4 cup walnuts for garnish.
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