Snowball Cake

A grown-up version of the classic lunchbox treat, this snowball cake will bring back memories and the question we all had as kids: how did the cream filling get in there?


Recipes · Everyday Cooking


Prep Time: 20 mins
Cook Time: 1 hrs 5 mins
Total Time: 2 hrs 35 mins
Additional Time: 1 hrs 10 mins
Servings: 16

Ingredients

Ingredients List

  • 1 (18.25 ounce) package devil's food cake mix

  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

  • 1 egg

  • 2 tablespoons granulated sugar

  • 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding

  • ΒΌ cup powdered sugar

  • 1 cup cold milk

  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

  • 1 cup BAKER'S ANGEL FLAKE Coconut


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Prepare chocolate cake batter in a 2 1/2-quart oven-proof bowl, as directed on the package; scrape sides of the bowl and set aside.

  3. Beat cream cheese, egg, and granulated sugar in a mixing bowl until well blended; spoon mixture into center of chocolate cake batter.

  4. Bake in the preheated oven until toothpick inserted in center comes out clean, about 1 hour 5 minutes.

  5. Cool cake in the bowl for 10 minutes. Loosen cake from the bowl with a knife; invert onto a wire rack. Remove the bowl and let cake cool completely.

  6. Meanwhile, whisk dry pudding mix, powdered sugar, and milk in a medium bowl for 2 minutes. Stir in whipped topping. Refrigerate until ready to use.

  7. Place cake on a plate; frost with chilled pudding mixture. Cover with coconut. Keep cake refrigerated.

Size Wise

At 16 servings, this fun-to-make cake is a great dessert to serve at a holiday party.

Easy Cleanup

Save on cleanup by mixing and baking the cake batter in the same bowl.


Nutrition Facts (per serving)

Nutrition Facts
302 Calories
14g Fat
41g Carbs
5g Protein


Prev   Next