Snowball Cake

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video by: kraft

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?

time

prep:

15 min

total:

2 hr 20 min

servings

total:

Makes 16 servings.

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What You Need

pkg. (2-layer size) devil's food cake mix

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

egg

Tbsp. granulated sugar

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/4

cup powdered sugar

cup cold milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed

cup BAKER'S ANGEL FLAKE Coconut

Make It

HEAT oven to 350ºF.

step 1

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.

step 2

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.

step 3

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

step 4

PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Kraft Kitchens Tips

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.

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smthngwiked

posted:12/9/2010

It was good, but next time I will add a lot more sugar to the cheesecake filling because it tasted very bland and almost bitter next to the sweetness of the icing.

mschrier

posted:12/5/2010

I didn't like the cream cheese taste inside. Will not be making again.

angeleyes1bubbles

posted:12/4/2010

you can ad an additional amount of sugar to total 1/3 of a cup and it will be much sweeter and should bake up just fine!

katydid351

posted:12/4/2010

This was easy and so delicious! I did add two extra tablespoons of sugar to the filling. Make sure you buy a vanilla pudding mix that is on the white side. Our turned out a little yellow under the coconut. Next time I'll use a coconut cream pudding mix to avoid this color issue.

lbharman

posted:12/2/2010

I did a couple of personal variations... I made 15 miniature cakes in small Pyrex bowls. Also made it gluten free. But, to mix it up a bit, I threw in some miniature choc chips. Turned out and came out perfectly! :) Will make again!

misisipimenace

posted:11/8/2010

i made this cake last christmas and it was good ALTHO the cheesecake center was NOT very sweet - at least not in my humble opinion, not like a hostess snowball like i was expecting. i plan to try this recipe again this holiday season and was just wondering if anyone had any idea on how much more sugar to add to that part of the recipe?? thank you in advance

msjanedoe_37

posted:11/3/2010

This cake was simple and easy. I love the "cheese cake" center and the pudding frosting.

samarsaoud

posted:11/2/2010

one of the best recipes I ever made..

a cook

posted:9/28/2010

the cake was very moist and the flavor was to talk about

a cook

posted:9/22/2010

I have made this twice so far. It is going to be THE cake I make for holidays, celebrations from now on. To Die For! It is so light, but has so many flavors at the same time. Just absolutely delicious. And really easy to make. You make it in the same bowl you bake it in!