Snowball Cake Recipe

This is a sponsored article on behalf of Lunchbox, opinions are all my own #SweetenTheSeason #CookingUpHolidays

Since winter is officially here and the New Year is just days away, it’s the perfect time to whip up an easy but spectacular dessert to serve at your New Years Eve party or any winter theme party for that matter. Ladies and and Gentleman I present to you the Snowball Cake. A delicious concoction of Devil’s Food chocolate cake, cheesecake, whipped topping (You can get a $.55 off COOL WHIP coupon at Walmart) , pudding and coconut! This recipe is right from the Kraft Hub on the Walmart site, where you can get so many more ideas for wonderful appetizers, dinners and desserts to make every day delicious with Kraft!


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The Ingredients lineup

  • pkg. (2-layer size) devil’s food cake mix
  • pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • egg
  • Tbsp. granulated sugar
  • 1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1/4 cup powdered sugar
  • cup cold milk
  • tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • cup BAKER’S ANGEL FLAKE Coconut

The process:

  1. Preheat oven to 350 degrees F. Mix the cake according to the directions in a 2.5 Qt. bowl. (I scored this Pyrex at Walmart for just $5!)
  2. Beat the cream cheese, sugar and egg together until smooth.
  3. Spoon the mixture into the center of the cake batter

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4. Bake for 1 hr 5 min or until toothpick inserted into center comes clean.

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5. Let the cake cool in the bowl for ten minutes, then loosen the cake from the bowl sides and invert on wire rack. Some of the cheesecake might stick to the bowl but that is okay because we’re covering it!

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6. Cool cake completely. VERY important because the “frosting” we will be making is very light and if the cake is still warm, it will melt!

7. While the cake cools, combine the pudding mix with 1 C. of milk and the powdered sugar, then stir in the whipped cream. Put this in fridge until you are ready. In testing I found it worked much better after being chilled.

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8. Time to decorate!

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Using a rubber spatula, start covering the cake. You might not use all the “frosting” mixture but that is okay. You might get some cake crumbs in there too but it doesn’t matter because we’re covering it. No need for perfection here, but making it even will help it look like a ball.

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8. Finally, sprinkle on the coconut! I probably used more than a cup on my cake but I like the results!

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Now it’s time to impress your friends when you cut the cake! I cut a giant wedge then split it into normal pieces later but loved the reaction to the inside!

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You can serve this right away but if you ask me personally I would say to chill it because of the cheesecake which almost always tasted better cold. I have made two of these cakes in the last 3 days and there is one slice left.. It is phenomenal!

Snowball Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 1 pkg. (2-layer size) devil's food cake mix
  • 2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 egg
  • 2 Tbsp. granulated sugar
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • ¼ cup powdered sugar
  • 1 cup cold milk
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 cup BAKER'S ANGEL FLAKE Coconut
Instructions
  1. HEAT oven to 350ºF.
  2. 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.
  3. 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.
  4. MEANWHILE, beat pudding mix, powdered sugar and milk in bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
  5. PLACE cake on plate; frost with pudding mixture. Cover with coconut.

About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace

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