Recipes Made with Cake Mixes
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
- Heat oven to 350 degrees F.
- Prepare cake batter, in 2 1/2 quart ovenproof bowl, as directed on box; scrape side of bowl.
- Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
- Bake for 1 hour 5 minutes or until a wooden pick inserted in center comes out clean.
- Cool cake in bowl for 10 minutes.
- Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
- Meanwhile, beat dry pudding mix, powdered sugar and milk in bowl with whisk 2 minutes. Stir in COOL WHIP.
- Refrigerate until ready to use.
- Place cake on plate; frost with pudding mixture. Cover with coconut.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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