Snowman Cake

Invite this snowman in from the cold. A cake mix and ready-to-spread frosting make quick work of this clever cake.

Snowman Cake

SPECIAL TOUCH: Make this cake the star of a skating and sliding party! The morning of the party, bake and frost the cake. Save the rest of the decorating for when you and your party guests come in from the cold. Decorate the smiley snowman as you sip hot chocolate and enjoy Christmas cookies.

VARIATION: Just for fun, create a Skating Snowman Cake! Carefully cut a flat-bottom ice cream cone lengthwise in half and use for boots. Place a candy cane under each boot for the skate blade.


  • 1 box Betty Crocker SuperMoist cake mix (any flavor)
  • Water, vegetable oil and eggs called for on cake mix box
  • Large tray or cardboard covered with foil
  • 1 container Betty Crocker Whipped fluffy white frosting
  • 1 cup flaked or shredded coconut
  • 1 large black gumdrop
  • 1 large green gumdrop
  • 3 pieces red shoestring licorice
  • 4 semisweet chocolate chips
  • 2 chocolate wafer cookies


  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans).
  2. Make and cool cake as directed on box for two 8-inch or 9-inch round pans, or use one 8-inch round pan and one 9-inch round pan.
  3. On tray, arrange cake rounds as pictured.
  4. Frost with frosting.
  5. Sprinkle with coconut, pressing gently so it sticks.
  6. Carefully cut black gumdrop for nose and eyebrows, cut green gumdrop for eyes, use licorice for mouth and muffler and chocolate chips for buttons. Place cookie on each side of head for earmuffs; attach across top of head with licorice.
  7. Store loosely covered.

Yield: 16 servings

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Nutrition Information: 1 Serving: Calories 330 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 2g); Cholesterol 40mg; Sodium 270mg; Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 31g); Protein 2g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 4%

Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker