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 on middle rack 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 water has evaporated and pecans are coated and lightly toasted, 3-5 minutes.

Transfer to a plate to cool.

Place 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 for 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.