Snowball Cake

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?

Prep: 15 min | Yield: 16 servings

Ingredients

• 1 (18.25 ounce) box devil's food cake mix*
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1 egg
• 2 tablespoons granulated sugar
• 1 (3.4 ounce) box Jell-O Vanilla Flavor Instant Pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 (8 ounce) tub Cool Whip Whipped Topping, thawed
• 1 cup Baker's Angel Flake Coconut

Instructions

1. Heat oven to 350 degrees F.
2. Prepare cake batter, in 2 1/2 quart ovenproof bowl, as directed on box; scrape side of bowl.
3. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
4. Bake for 1 hour 5 minutes or until a wooden pick inserted in center comes out clean.
5. Cool cake in bowl for 10 minutes.
6. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
7. Meanwhile, beat dry pudding mix, powdered sugar and milk in bowl with whisk 2 minutes. Stir in COOL WHIP.
8. Refrigerate until ready to use.
9. Place cake on plate; frost with pudding mixture. Cover with coconut.
10. Keep refrigerated.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company