Snowball Bundt Cake
Created by lovinretirement on November 15, 2012
- Servings: 12
- Prep Time: 30m
- Cook Time: 50m
- Recipe #6959
Ingredients
- CAKE
- 1 box (18 ounce) yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 1/4 cups water
- 1 teaspoon almond extract
- 1/2 cup crystalized ginger, coarsely chopped
- 3/4 cup slivered almonds, toasted and coarsely chopped
- FILLING
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- COCONUT ICING
- 1 tub (16 ounce) creamy vanilla frosting
- 1 tablespoon lemon juice
- 1 cup coconut
How to Make
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Step 1: For cake: preheat oven to 350 degrees F. Combine cake mix eggs, oil, water and almond extract with electric mixer for 2 minutes. Fold in ginger and almonds. Pour into a greased and floured oven-safe bundt pan.
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Step 2: Bake in preheated 350 degree F. oven for 50 minutes.
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Step 3: Cool 25 minutes. Remove from pan to plate upside down. Cool another 2 hours. Slice cake into 2 layers horizontally, about 1/3 of the way from the top.
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Step 4: Hollow out the center of the bottom layer to within 3/4 inch of the inside and outside borders and the bottom.
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Step 5: For filling: Mix all filling ingredients with an electric mixer until smooth and fluffy.
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Step 6: Spoon filling into hollowed out cake layer.
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Step 7: Replace top cake layer.
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Step 8: For icing: Mix lemon juice into tub of vanilla frosting.
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Step 9: Frost outside of cake and coat with coconut.
Nutritional Facts
- Serving Size: 1 (178.6 g)
- Calories 517.2
- Total Fat - 33.1 g
- Saturated Fat - 22.1 g
- Cholesterol - 80.3 mg
- Sodium - 421.7 mg
- Total Carbohydrate - 49.2 g
- Dietary Fiber - 1.5 g
- Sugars - 7 g
- Protein - 7.9 g
- Calcium - 153.3 mg
- Iron - 1.4 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg