Have you tried our snowballs refrigerator yet? it is a light-weight and sweet cake with coconut topping. terribly straightforward and delicious!

Today we have a tendency to area unit sharing a distinct version of a snowball cake. This one can take you back to your faculty eating space. this can be a celebrated snack cake snacks you recognize and love!


A snowball cake could be a cake baked during a bowl. Once you bake the cake you alter it to the plate thus it's sort of a dome. you'll frost the pie with downy pudding icing and canopy it with coconut. This makes it seem like a snowball!

To help forestall cookies jutting, use our cake unharness instruction. It works beautifully! If you'll not use this, grease the bowl with shortening, then dirt the bowl with flour.


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


  1. Preheat oven to 350ยบ 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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