Mix the cake according to the package directions (mine called for vegetable oil, water, and eggs). Stir in the ground cinnamon and apple pie seasoning.

Chop the apple pie filling very small or put in a food processor and pulse a few times. Add the apple pie filling to the cake mix and stir.

Put the cake batter in a greased 9x13 dish and bake according to the package directions (mine baked at 350 degrees for 30 minutes).

Let the cake cool and then use a fork to crumble the cake together. Add the cream cheese and mix together, using your hands if needed.

Roll this mixture into 32 cake balls and place on a tray. Freeze them for 20 minutes.

Pour the white chocolate chips into a microwave safe bowl. Microwave on high for 1 minute, stir the chips and microwave 10 more seconds. If they are not melted, microwave for 10 seconds at a time and stir until they are melted.

Drop a cake ball into the melted chocolate and using a fork, evenly coat in chocolate and place on a lined baking sheet or tray. Sprinkle some of the toffee chip crumbles on top while the chocolate is still melty. Repeat with remaining cake balls.

Note: You may have to microwave the chocolate a few more times to keep it melted. Let extra chocolate drip off so it's a thin coating and not too thick.