Snowball Cake recipe

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Ingredients

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
¼ cup powdered sugar
1 cup cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut

Nutrition Info

301.5 calories
carbohydrate: 40.5 g
cholesterol: 35 mg
fat: 13.5 g
fiber: 0.9 g
protein: 4.6 g
saturatedFat: 8.6 g
servingSize: -
sodium: 413.6 mg
sugar: 70 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F.

  2. Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package, scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended, spoon into center of batter in bowl.

  3. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife, invert onto wire rack. Remove bowl. Cool cake completely.

  4. Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.

  5. Place cake on plate, frost with pudding mixture. Cover with coconut. Keep refrigerated.

Recipe Yield

16 servings

Recipe Note

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

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