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Caramel Coated Pecan Pie Cake Balls

Caramel Coated Pecan Pie Cake Balls


  • 1 Pillsbury™ Moist Supreme® Cake Mix in Golden Butter + the butter and water called for on the box
  • 1 can Pillsbury™ Creamy Supreme® Cream Cheese Icing
  • 1/3 cup Mott's® Apple Sauce Original
  • 1/2 tsp. cinnamon
  • 1/4 tsp. all-spice
  • 1/4 tsp nutmeg
  • 1 8 oz. bag caramel nibs or any other meltable caramel
  • 1 9.9 oz. bag M&M's® Pecan Pie
  • about 24 pieces of pecan halves
  • 8 oz. of meltable white chocolate or white candy melts


  1. Begin by preparing your cake. Replace the eggs called for with the applesauce and add the cinnamon, nutmeg, and allspice. Bake as instructed.
  2. 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.
  3. Mix well so that all pieces are incorporated and the cream cheese icing is well distributed.
  4. Cover mixture and refrigerate for at least 2 hours, or overnight.
  5. 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.
  6. Place cake balls on a silpat or parchment paper. After all are rolled, return to the fridge.
  7. After 2 hours, remove from fridge and melt your caramel, following the packaging instructions.
  8. Dip cake ball into the caramel, rolling completely to cover.
  9. 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.
  10. 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.
  11. Store in the fridge in an air tight container for up to 4 days. Enjoy!