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?

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 302 Calories

Ingredients

• 1 egg
• 1 (18.25 ounce) package devil's food cake mix
• 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
• ¼ cup powdered sugar
• 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
• 1 cup BAKER'S ANGEL FLAKE Coconut

Recipe Instructions

Step 1

Heat oven to 350 degrees F.

Step 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 well blended; spoon into center of batter in bowl.

Step 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.

Step 4

Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.

Step 5

Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.