Pumpkin Spice Cake Balls

Preheat the oven as directed on the box of cake mix.

In a bowl, gently stir together the cake mix, pumpkin, cinnamon, ginger, allspice, ginger, water, oil, and eggs.

Bake as directed on the package of cake mix for a 13x9 baking pan. Test for doneness (a toothpick should come out clean when fully baked).

Let the cake cool completely in the pan on a wire rack.

Scoop the cake out of the pan into a large bowl. Mix in half of the cream cheese frosting adding additional frosting until a cohesive mixture is formed. Roll the cake mixture into balls about the size of a golf ball.

Place the cake balls on wax paper lined baking sheets and place in the refrigerator for 2-3 hours or until completely chilled.

Melt the almond bark as directed on the package. Using a candy dipping fork or regular fork or skewers, dip the cake balls into the melted almond bark letting any excess drip off. Place the dipped cake balls on waxed paper to set. If desired, drizzle with decorator frosting or add sprinkles.

Let set until firm. Store the cake balls in an airtight container at room temperature for up to 1 week.