Ginger-Spiced Cake Truffles

In a large bowl, whisk together cake mix, sour cream, grated ginger, half the cinnamon, 1 cup water, ½ cup oil, and ½ tsp salt until smooth. Pour batter into prepared dish. Bake until cooked through and edges are lightly browned, 25-30 minutes. Wash out bowl.

Meanwhile, heat a small, preferably nonstick, pan over medium-high heat. Add pecans, 1½ TBSP sugar, ½ tsp salt, and 2 TBSP water. Cook, stirring, until pecans are sticky and coated, 3-5 minutes. Transfer to a plate to cool.

Place Philadelphia cream cheese in a medium, microwave-safe bowl; microwave until soft, 20-30 seconds. Stir in maple syrup, then whisk until fluffy, 30-60 seconds. Open a large zip-close bag; place inside a tall glass and add frosting. Remove bag from glass; squeeze to remove excess air and push frosting to one corner, then seal.

Separate cooled pecans into small clusters (2-3 pieces each). In a small bowl, combine ¼ cup sugar and remaining cinnamon.

Let cake cool 5 minutes after baking. Leaving browned edges in dish, scoop cake into clean bowl used for batter. Once cool enough to handle, scoop out 1 packed TBSP cake; squeeze until a smooth dough forms. Roll into a 1-inch ball, then toss in cinnamon sugar to coat. Repeat with remaining cake. TIP: If truffle mixture is falling apart, add water 1 TBSP at a time.

Snip a corner of the frosting bag. (TIP: Start with a tiny hole, then snip again if needed. A small hole will make frosting easier.) Squeeze about 1 tsp frosting over each truffle. Top with 1-2 pecan clusters (save any extras for snacking) and serve.