HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGinger Spiced Cake Truffles
Ginger-Spiced Cake Truffles

Ginger-Spiced Cake Truffles

with Philadelphia Cream Cheese, Maple Frosting & Salted Candied Pecans | 10 servings

Baking Kit
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Sugar and spice and everything nice, that’s what our cake truffles are made of. We give spice cake balls extra zing with fresh ginger, coat them with cinnamon sugar, then top each one with a tangy maple cream cheese frosting. Candied pecan clusters on top add a delightful crunch. These adorable one-bite desserts prove that good things come in small packages.

Allergens:WheatMilkTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time75 minutes
Cooking difficultyEasy

serving 10 people

Ingredientsarrow down iconarrow down icon

serving 10 people

1 thumb


15.25 ounce

Spice Cake Mix


4 tablespoon

Sour Cream


2 teaspoon


½ ounce


(ContainsTree Nuts)

¾ cup



4 tablespoon

Maple Syrup

Not included in your delivery

Kosher Salt

½ cup

Cooking Oil

¼ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories400 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate50 g
Sugar33 g
Dietary Fiber2 g
Protein3 g
Cholesterol20 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Box Grater
Baking Dish
Small Pan
Medium Bowl
Plastic Bag
Small Bowl
Instructionsarrow up iconarrow up icon

Adjust rack to middle position and preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with oil. Peel and grate ginger until you have ¾ tsp.


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.