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Halloween Truffles (Cake Balls)

Halloween Truffles might just be the cutest, spookiest, and easiest two bite treats you ever make! Devil’s food cake mix is our not-so-secret ingredient that serves as the base for these truffles all dressed up in their Halloween best.

We LOVE using boxed cake mix in so many different dessert recipes! It’s such a tasty, inexpensive baking essential that helps you shortcut lots of steps but still delivers all of the flavor and consistency you’re craving.

If you also love cake mix recipes, be sure to check out Strawberry Cake Mix Cookies, Red Velvet Cake Mix Cookies, and Cake Mix Cupcakes.

Decorated holiday truffles on plates.

Halloween Truffles 

It’s officially that time of year, friends! Halloween candy has hit the shelves, Spirit Halloween stores are open, and we’re feeling delightfully spooky in our kitchen as of late.

It’s hard to ignore all of the fun, ghoulish Halloween feelings when this time of year rolls around! Luckily, we have recipes like Halloween Truffles that allow us to indulge our inner child and satisfy our sweet tooths.

Cake mix is used to bake a simple cake that gets crumbled and combined with cream cheese and peanut butter, rolled into balls, dunked into melted wafers and decorated however your Halloween loving heart desires. 

How to Make Halloween Truffles

  1. Preheat the oven to 350°F, grease a 9×13-inch cake pan, and line two baking sheets with parchment or wax paper. Set all aside.
  2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs according to the package instructions. Be sure to check the box, since the amounts vary. Pour the batter into the prepared cake pan. 
  3. Bake for 26-31 minutes or according to the package directions. A toothpick inserted into the center of the cake should come out clean. Allow the cake to cool completely.
  4. Use your hands to break the cake into fine crumbs, then add the softened cream cheese and peanut butter (either creamy or crunchy will work). Continue to mix until the cream cheese and peanut butter are evenly distributed. The mixture should hold together when pressed.
  5. Take 1 ½ tablespoons of the cake mixture, and roll it into a ball about the size of a ping pong ball. Place it onto the prepared baking sheet. Continue with the remaining cake mixture.
  6. Transfer the cake balls in the refrigerator for 30 minutes to 1 hour to cool. Just before removing the cake balls from the refrigerator, melt the first package of melting wafers.
  7. Place the melting wafers in a small, microwave-safe bowl, and heat until melted, stirring every 20-30 seconds. 
  8. Use a fork or truffle dipper to dip each cake ball into the melted candy, and allow the excess to drip off. Place the truffle back onto the baking sheet. Top with candy eyes or sprinkles if desired.
  9. Place the truffles back into the refrigerator to set.
  10. Enjoy these spooky treats chilled right out of the fridge!
Collage showing how to make Halloween Truffles.

Tips and Variations 

  • To add an orange, purple, black, or green drizzle, add a few drops of food coloring to the remaining icing. If necessary, add 1-2 teaspoons of coconut or vegetable oil if it thickens. Stir to combine, then drizzle over the cooled truffles. Allow the drizzle to set before serving.
  • Make sure your cream cheese is softened! It’s so annoying when you reach for the softened cream cheese, only to remember you forgot to take it out of the fridge. For the easiest to mix cream cheese, leave it on the counter for about 45 minutes to 1 hour prior to using. 
  • We find that devil’s food cake yields the tastiest results, but you can really use any cake mix you’d like.
  • If you use a different flavor of cake mix other than devil’s food or chocolate, you may not need the peanut butter (it provides extra moisture and structure). Mix the crumbled cake with the cream cheese first. Then, add the peanut butter afterwards if needed.
Monster truffles on dark plates.

Storage:

In the refrigerator: Store these truffles in the refrigerator for up to 3-4 days in an airtight container.

In the freezer: Halloween Truffles freeze well in a freezer-safe container for about 1-2 months. However, there is a potential for the outer candyshell to crack and release small amounts of oil as it comes to room temperature.

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Halloween truffles on a plate.

Halloween Truffles

5 from 1 vote
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Prep Time: 1 hour
Cook Time: 30 minutes
Cool (Set) Time: 30 minutes
Total Time: 2 hours
Servings: 20 Servings

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Ingredients

  • 1 (15.25 ounce) box devil’s food cake mix (We used Duncan Hines brand.)
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 8 ounces block-style cream cheese softened
  • cup peanut butter creamy or crunchy
  • 2 (10 ounce) packages melting wafers plus extra for drizzling (We used Ghirardelli brand.)
  • Halloween sprinkles
  • Candy eyes
  • Food coloring optional

Instructions

  • Preheat the oven to 350°F, grease a 9×13-inch cake pan, and line two baking sheets with parchment or wax paper. Set all aside.
  • In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs according to the package instructions. Pour the batter into the prepared cake pan.
    1 (15.25 ounce) box devil’s food cake mix
    1 cup water
    ½ cup vegetable oil
    3 large eggs
  • Bake for 26-31 minutes or according to the package directions. A toothpick inserted into the center of the cake should come out clean. Allow the cake to cool completely.
  • Use your hands to break the cake into fine crumbs, then add the softened cream cheese and peanut butter. Continue to mix until the cream cheese and peanut butter are evenly distributed. The mixture should hold together when pressed.
    8 ounces block-style cream cheese
    ⅓ cup peanut butter
  • Take 1 ½ tablespoons of the cake mixture, and roll it into a ball. Place it on the prepared baking sheet. Continue with the remaining cake mixture. Place the cake balls in the refrigerator for 30 minutes to 1 hour to cool. Just before removing the cake balls from the refrigerator, melt the first package of melting wafers.
  • Place the melting wafers in a small, microwave-safe bowl, and heat until melted, stirring every 20-30 seconds.
    2 (10 ounce) packages melting wafers
  • Use a fork or truffle dipper to dip each ball into the melted candy, and allow the excess to drip off. Place the truffle back onto the baking sheet. Top with candy eyes or sprinkles if desired.
    Halloween sprinkles
    Candy eyes
  • Transfer the truffles back into the refrigerator to set. Store leftovers in the refrigerator for up to 3-4 days.
  • *Optional: To add orange, purple, black, or green drizzle, add a few drops of food coloring to the remaining icing. If necessary, add 1-2 teaspoons of coconut or vegetable oil if it thickens. Stir to combine, use drizzle over the cooled truffles. Allow the drizzle to set before serving.
    Food coloring
  • See post for tips, variations and storage options.

Notes

*The amounts of water, oil, and eggs were listed on the back of the cake mix box. Please use the amounts listed on box you purchase which may be slightly different than the amounts listed above.
 
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 truffles. Actual calories will vary.
 
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 2truffles | Calories: 230kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 255mg | Potassium: 120mg | Fiber: 1g | Sugar: 17g | Vitamin A: 189IU | Calcium: 50mg | Iron: 1mg
Recipe Rating