Becky Mason’s 2010 Winning Persimmon Truffle Recipe



  • 1 Betty Crocker yellow butter cake mix
  • 3 eggs
  • ½ cup butter, melted
  • 1 teaspoon cinnamon
  • 1 ½ cups persimmon pulp
  • 1 ¼ cups persimmon cream cheese icing


In a large mixing bowl mix cake mix, eggs, butter, and cinnamon. Add persimmon pulp and mix well. Pour into a greased and floured 9-inch by 13-inch cake pan.

Bake at 350 degrees for 34-38 minutes. Cool completely.

When cooled, break into small pieces in a large bowl and beat with an electric mixer. Add 1 ¼ cups persimmon cream cheese icing; mix well.

Using a 1 ½-inch cookie scoop, put on waxed paper, lined cookie sheet and freeze until set. Dip in candy coating. Drizzle with chocolate. Trim the sides and dip the bottoms. Place in mini cupcake wrappers.