Comida Kraft
Recipe Box

Snowball Cake

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Snowball Cake is rated 4.251533742331288 out of 5 by 163.
Prep Time
15
min.
Total Time
2
hr.
20
min.
Servings

16 servings

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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What You Need

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Make It

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  • Heat oven to 350ºF.
  • 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 blended; spoon into center of batter in bowl.
  • 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.
  • Meanwhile, beat pudding mix, powdered sugar and milk in bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
  • Place cake on plate; frost with pudding mixture. Cover with coconut.

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.

Note

Store in refrigerator.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 350
Total fat 21g
Saturated fat 10g
Cholesterol 65mg
Sodium 310mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 26g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from First of all, for the person who asked is powdered sugar the same as confectionary sugar, yes it... First of all, for the person who asked is powdered sugar the same as confectionary sugar, yes it is. It's also called confectioner's sugar; and yes, this cake could be frozen. This cake was just okay to me. I didn't want yellow frosting, so I used white chocolate pudding mix which gave it a really nice flavor as well. The cream cheese center is not at all creamy like the Hostess Snowball Cakes, which disappointed me. This cake makes a great presentation with a huge "wow" factor, but the overall flavor is just so-so in my opinion. I'd like to try this again with a marshmallow frosting, and I wish I knew how to make the center filling more creamy.
Date published: 2009-11-18
Rated 5 out of 5 by from We mixed a from-scratch recipe and then poured the batter into the greased Pyrex mixing bowl for... We mixed a from-scratch recipe and then poured the batter into the greased Pyrex mixing bowl for baking. The first go-round stuck really bad. (So we cut and ate this one right away. Learned that the cream cheese layer REALLY needs to chill in order to be super yummy.) The 2nd attempt, I greased the bowl even better, and it still stuck a bit. Not really visible with the frosting/coconut. Absolutely loved the chocolate cake with the fluffy frosting and coconut combination. Decorated with a few maraschino cherries (eventhough real snowballs don't...it was just so white). Beautiful presenation, yummy taste and texture contrasts. Will make again.
Date published: 2009-12-10
Rated 4 out of 5 by from I've made this cake several times and still have trouble with the cream cheese filling. I've made this cake several times and still have trouble with the cream cheese filling. I learned that you DON'T microwave the cream cheese to soften and also tried sitting it out for awhile and still goes to the bottom. HELP! Wonder if putting back in fridge to chill before adding to cake mix would fix this problem? I did the devil's food for Christmas [from the magazine] and Easter, I used yellow cake - tinted cream cheese blueish - tinted frosting peachish - tinted coconut light green - put egg- shaped sprinkles and stood Hershey's chocolate bunnies on top. This is a cute cake and NEEDS to be put in fridge and made the day before serving.
Date published: 2011-04-25
Rated 3 out of 5 by from This cake was good, but not as superb as others are describing. This cake was good, but not as superb as others are describing. My cake worked, but the filling was a little yellow due to the egg in the cream cheese mixture. I put the frosting in the refrigerator for a few minutes to thicken it up a little before frosting - that seemed to work. I also toasted the coconut and grated some semisweet chocolate over the cake. It tasted good, but the frosting isn't sweet enough for me. I also wondered if it needed refrigerated due to the cool whip in the frosting? I did, but never saw that indicated anywhere. I may try a chocolate frosting next time with the toasted coconut on top.
Date published: 2009-11-29
Rated 5 out of 5 by from I made mine in a bundt pan after reading some of the reviews about the cake not baking properly in... I made mine in a bundt pan after reading some of the reviews about the cake not baking properly in the bowl. Glad I did, because it came out perfectly, was not dry, and the cream cheese layer did not sink, although I did not use all of the cream cheese batter. Also, I did not use Devils Food Cake Mix, and went with Triple Chocolate Fudge instead, with mini chocolate chips in it. We really liked this cake. Even as a bundt it still looked like a snowball, and the pudding/Cool Whip/coconut frosting was tasty, though next time I would use white chocolate pudding so there is less of a yellow tint to it.
Date published: 2009-12-31
Rated 4 out of 5 by from I love this cake! I love this cake!!!! My mom found this recipe, emailed it to me, and said "You are making this cake for me on my birthday!!!" And so I did... She LOVED it! Snowballs are her favorite treat and usually we just buy her a couple packs, but this year I got to make one! To make it look more like a snowball, I died the frosting pink. Speaking of frosting, I love tis stuff...I think the next time I make a cake I'm going to use this frosting but instead of using vanilla pudding, use choolate pudding...I think that would taste soooooooooo good. Anyways, I hope you make this cake because it is delicious!!!
Date published: 2010-03-06
Rated 3 out of 5 by from I don't quite know how to rate this recipe, since the cake itself was moist and delicious,as was the... I don't quite know how to rate this recipe, since the cake itself was moist and delicious,as was the topping, although I agree with those who would try white chocolate pudding next time, along with adding a little more milk. The filling,however,was horrible! My husband gave the cake 1 star because of it, and asked me not to make it again. The cream cheese filling ruined the cake for my whole family - we actually scooped it out after the first bite. It needs a creamier filling, such as marshmallow or even pudding base. I think I would experiment - and either bake the cake without the filling, then squirt it in with a pastry tube, or use a ricotta based filling (like you would for cannolis).
Date published: 2009-12-07
Rated 5 out of 5 by from I love this recipe! I love this recipe! I did read several reviews before I decided to make this, so I made a few changes. I didn't have a large bowl to use that could be placed in the oven, so I tried using a bundt cake pan as another user did. I only baked it for 50 minutes and it came out perfectly. I also saw that some users added more sugar to the cream cheese mixture. I opted to add about 5 or 6 packets of splenda. A few spots turned out looking marbled, but for the most part the cream cheese came to be right dab in the middle of the cake. Looked beautiful when sliced, and tasted fabulous!
Date published: 2010-01-02
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