A grown-up version of the classic lunchbox treat, this snowball cake will bring back memories and the question we all had as kids: how did the cream filling get in there?
Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
302 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.
Step 3
Combine cake mix, water, 3 eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 2 1/2-quart oven-proof bowl; scrape sides of the bowl and set aside.
Step 4
Beat cream cheese, sugar, and remaining 1 egg in a mixing bowl until combined; spoon into center of cake batter.
Step 5
Cool cake in the bowl for 10 minutes. Loosen cake from the bowl using a knife; invert onto a wire rack and let cool completely.
Step 6
Meanwhile, whisk milk, pudding mix, and confectioners' sugar together in a medium bowl for 2 minutes. Stir in whipped topping. Refrigerate until ready to use.
Step 7
Place cake on a serving plate. Frost with chilled pudding mixture; cover with coconut. Keep cake refrigerated.
Ingredients
1 egg
1 (18.25 ounce) package devil's food cake mix
1 cup water
1 cup cold milk
2 tablespoons granulated sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
