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?

Snowball Cake

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.


  • 1 (2 layer size) package 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


  1. Heat oven to 350 degrees F.
  2. Prepare cake batter, in 2-1/2-quart ovenproof bowl, as directed on package; 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 toothpick inserted in center comes out clean.
  5. Cool cake in bowl 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.

Total: 2 hr 20 min | Prep: 15 min | Yield: 16 servings

Recipe and photo used with permission from: Kraft Heinz Company