Cake Balls

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 127.0
  • Total Fat: 6.1 g
  • Cholesterol: 5.4 mg
  • Sodium: 46.8 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.5 g

View full nutritional breakdown of Cake Balls calories by ingredient
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Number of Servings: 40


    1 (18.25 ounce) package of cake mix
    1 (16 ounce) container of prepared frosting
    1 (24 ounce) package of almond bark or candy coating


Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, cool for at least a half hour.
Crumble the cake into small pieces in a large bowl then mix with the frosting.
Put this mixture into the fridge for another half hour.
Once the mixture is somewhat harder, scoop out small amounts of the cake/frosting mixture and roll into small balls the size of a ping pong ball.
Put these balls back into the freezer and freeze for about 2 hours.

Melt the candy coating in a glass bowl in the microwave, stirring occasionally until smooth.

Using a toothpick or a candy dipper, dip the cake balls into the candy coating and place back onto another piece of wax paper to dry.

You can also drizzle them to make them look fancier with other icing.

Red velvet cake mix with cream cheese frosting is GREAT!!
Another favorite is chocolate cake with mint chocolate frosting!

Number of Servings: 40

Recipe submitted by SparkPeople user AJUILLARD.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    These cake balls are awesome! They are a bit rich so a couple go a long way. I tried several different cakes with these. I made an almond, red velvet, chocolate ganache, chocolate mint, peanut butter marble, and confetti. I loved all of them except the chocolate mint. - 7/4/09

    Was this review helpful?   yes  No
  • There are 70 servings but how many balls are in one serving? One? Need to know serving size. Thanks. - 10/16/09

    Was this review helpful?   yes  No
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