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Snowball Cake

Serves 16
Ready in 205 mins
Prep time 140 mins
Cooking time 65 mins
349 calories per serving


> 1 pkg (2-layer size) devil's food cake mix
> 1 pkg (8 oz) Philadelphia Cream Cheese, softened
> 1 egg
> 2 tbsp granulated sugar
> 1 pkg (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
> 1/4 cup powdered sugar
> 1 cup cold milk
> 1 tub (8 oz) Cool Whip Whipped Topping, thawed
> 1 cup Baker's Angel Flake Coconut


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.


Recipe provided by Kraft

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