-
Begin by preparing your cake. Replace the eggs called for with the applesauce and add the cinnamon, nutmeg, and allspice. Bake as instructed.
-
After removing from the oven, destroy cake with two forks. Break the cake up into small crumb like pieces.Once crumbled, add half of the can of cream cheese icing.
-
Mix well so that all pieces are incorporated and the cream cheese icing is well distributed.
-
Cover mixture and refrigerate for at least 2 hours, or overnight.
-
Remove mixture from fridge and grab 1 inch sized pieces of the mixture. The easiest method is by using a cookie scoop. Form a well in your mixture and stuff with 3 M&M's®. Form mixture the candy to completely cover it. Roll into a smooth ball.
-
Place cake balls on a silpat or parchment paper. After all are rolled, return to the fridge.
-
After 2 hours, remove from fridge and melt your caramel, following the packaging instructions.
-
Dip cake ball into the caramel, rolling completely to cover.
-
Return to silpat or parchment paper and immediately place a pecan half on top. Do this while the caramel is still wet or it will not stick.
-
Once all cake balls are rolled in caramel, melt your white chocolate. Use a candy squeeze bottle or just a small spoon to drizzle the chocolate over the pecan tops.
-
Store in the fridge in an air tight container for up to 4 days. Enjoy!