First you want to bake your cake according to package directions.

When cake is done, let cool completely.

Crumble your cake with hands in a large bowl until completely all crumbs and no big pieces are left.

Add your frosting and pumpkin spice to crumbles.

Mix with hands or spoon until completely combined.

Roll dough into ball shapes and place on baking sheet.

Place in fridge to chill for about 15 minutes.

When 15 minutes are up, keep cake balls in fridge while you melt your white chocolate.

Follow melting instructions on package. I melted my white chocolate chips in 1 1/2 cup incraments. You will most likely use your entire bag.

Use a fork to place the cake balls one at time in the melted chocolate. Make sure to coat the ball evenly, and gently scoop out with fork trying not to poke into the ball.

Place on a cooling rack with parchment paper underneath to allow excess chocolate to drip off.

Repeat the above step for each cake ball.

Once they are all covered, melt your butterscotch chips. I used 1 cup of these.

You can either place in a plastic baggy and cut the tip off, or use a spoon to drizzle the melted butterscotch on top of each cake ball.

It doesn't have to look perfect. They will still taste amazing!

Add your crumbled graham cracker last on top of each ball.

Enjoy!