Snowball Cake Recipes

Bring back faculty lunch recollections with this chocolate snowball cake! Baked in a very glass bowl, this spherical cake is roofed with pudding ice and coconut.

Have you tried our refrigerator snowball cake yet? It’s a lightweight, sweet cake with coconut topping. It’s straightforward and delicious!

Snowball Cake Recipes
Snowball Cake Recipes

What is a snowball cake?
A snowball cake could be a cake that's baked in a very bowl. when you bake the cake you switch it out onto a plate therefore it's sort of a dome. You’ll frost the cake with a downlike pudding ice and canopy it with coconut. This makes it seem like a snowball!

This cake is designed  when the classic Hostess Sno Ball snack cakes. This makes a grown-up size version. an entire cake that you just will share together with your friends if you’d like!

Snowball Cake Recipes

INGREDIENTS:
For the cake:

  • 1 18.25 ounce package devil's food cake mix (plus ingredients on the back of the box)

For the filling:

  • 8 ounces cream cheese (softened)
  • 1 large egg
  • 2 tablespoons white sugar

For the frosting:

  • 1 package coconut cream instant pudding (3.4 ounces)
  • 1/4 cup powdered sugar
  • 1 cup cold milk
  • 8 ounces whipped topping (thawed)
  • 1 cup shredded coconut

INSTRUCTIONS:

  1. Preheat oven to 350º Fahrenheit. Grease and flour a 2 ½ quart oven safe bowl.
  2. In a separate bowl, prepare cake batter according to the package directions.
  3. Pour the batter into the prepared bowl.
  4. In another small bowl, beat the cream cheese, egg and sugar until well blended, scraping the sides of the bowl as needed. Spoon this mixture into the center of the batter in the bowl, leaving about 2” of chocolate batter around the edges.
  5. Bake 65-70 minutes or until toothpick inserted in center comes out clean.
  6. Allow the cake to cool on a wire rack for about an hour, then loosen cake from bowl with knife. (Note…don’t turn out the cake too soon. The cream cheese takes time to cool and set.)
  7. Invert the cake onto a cake plate and remove the bowl to cool completely.
  8. For the frosting, beat dry pudding mix, powdered sugar and milk in medium bowl until smooth. Stir in whipped topping. Refrigerate the frosting until the cake is cool and you are ready to frost the cake.
  9. Once the cake is cool, frost with pudding frosting. Sprinkle coconut all over the cake.
  10. Store the cake covered in the refrigerator.

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