You’re standing in the gas station aisle at 11 PM. Your eyes dart between the glossy plastic wrappers of the Hostess legends. It’s a tough call. Do you go for the hockey-puck density of the Ding Dong, the spiraled elegance of the HoHo, or the neon pink, coconut-shrouded mystery of the Snowball?
Honestly, most people think these are just different shapes of the same sugar and flour base. They aren't. Not even close.
If you’ve ever tried a Ding Dong HoHo Snowball mashup—either by buying a variety pack or just getting weird in your kitchen—you know the textures clash in a way that’s actually kind of fascinating. We’re talking about the holy trinity of snack cakes. They represent the peak of mid-century American shelf-stable engineering. But they also represent very different snacking "vibes."
The Physics of the Ding Dong vs. The HoHo
Let’s get the chocolate heavyweights out of the way first.
A Ding Dong is built for structural integrity. It’s a solid puck of chocolate cake, injected with creme, and then dipped in a thin, waxy chocolate-flavored coating. It’s dense. When you bite into it, that coating cracks. It’s satisfying.
Then you have the HoHo. It’s the Ding Dong’s more sophisticated, floppy cousin.
Basically, the HoHo is a pinwheel. The cake is thinner, rolled with a layer of creme so every single bite has a 1:1 ratio of chocolate to "stuff." Because it’s rolled, it doesn't have that same "snap" as the Ding Dong. It’s softer. It’s messier. You’ve probably tried to unroll one before—don't lie. We all have.
The HoHo actually has a higher surface area of chocolate coating relative to its size because of that long, cylindrical shape. If you’re a "coating person," the HoHo wins. If you’re a "cake person," the Ding Dong is your champion.
The Snowball: The Wild Card
Then there is the Snowball. Or "Sno Ball," if we’re being legally accurate to the Hostess trademark.
This thing is an anomaly. It is a chocolate cake base, topped with a mound of marshmallow, and then buried in a thick layer of dyed coconut flakes. It’s the only one of the three that isn't primarily defined by a chocolate shell.
People have feelings about Snowballs.
The texture is polarizing. You have the squish of the marshmallow, the grit of the coconut, and the softness of the cake. It’s a lot. Honestly, the Snowball is the reason most "variety packs" sit on pantry shelves with one lonely slot filled. You either love the coconut or you think it’s a "terrible accident," as one reviewer famously put it.
What’s Actually Inside?
If you look at the back of the box, the ingredient lists are a journey.
💡 You might also like: Finding the Right Words: What Rhymes With Coat and Why It Matters for Writers
We’re talking enriched flour, high fructose corn syrup, and tallow. Yes, beef fat. That’s the secret to that specific "Hostess" mouthfeel that doesn't quite taste like "real" cake but tastes exactly like childhood.
- Ding Dong: Roughly 330 calories for a two-cake serving.
- HoHo: About 360 calories if you eat three (which is the standard serving size).
- Snowball: Usually 350 calories for a pair.
It’s almost impressive how they managed to keep the caloric density so consistent across three wildly different shapes.
Why the Ding Dong HoHo Snowball Combo Still Rules
In 2026, we’re obsessed with "retro" everything. But these snacks survived for a reason. They don't try to be healthy. They don't try to be "artisanal." They are unapologetically ultra-processed.
When you mix them together—the Ding Dong HoHo Snowball trio—you’re getting a masterclass in food science. You have the crunch of the Ding Dong shell, the creamy spiral of the HoHo, and the marshmallow-coconut chaos of the Snowball.
If you’re planning a "snack board" (which is just a fancy way of saying you put junk food on a plate), the variety matters. The contrast between the deep, dark chocolate coating of the Ding Dong and the bright pink (or white, or green for holidays) of the Snowball makes for a weirdly aesthetic spread.
The Storage Secret Most People Miss
Most people keep these in the pantry. Big mistake.
If you want to elevate a Ding Dong, put it in the freezer. Seriously. The chocolate coating becomes brittle and cold, while the creme filling doesn't actually freeze solid—it just gets thick and ice-cream-like.
The Snowball, however, should stay at room temp. If you freeze a Snowball, the marshmallow gets rubbery and the coconut loses its soul. Keep the HoHos in the fridge if you want the spiral to hold its shape better while you unroll it.
Actionable Tips for Your Next Snack Run
If you're looking to recreate the ultimate snack experience, don't just grab a single box.
✨ Don't miss: Weather for Keller Texas Explained (Simply)
- Check the Date: These have a long shelf life, but they aren't immortal. A "stale" Snowball is basically a pink brick. Look for the freshest box at the back of the shelf.
- The "Mashup" Method: Try cutting a Ding Dong and a Snowball in half and swapping the tops. It’s a textural nightmare that somehow works.
- Airtight is Key: Once you open that plastic sleeve, the clock starts. If you don't finish them (rare, but possible), put them in a heavy-duty zip-top bag and squeeze the air out. Air is the enemy of the Hostess creme.
- Pairing: Believe it or not, a cold glass of whole milk is still the only way to eat these. The fats in the milk help cut through the waxiness of the chocolate coating.
Next time you see a Ding Dong HoHo Snowball variety pack, don't just see a box of sugar. See a piece of culinary history that has survived bankruptcies, brand buyouts, and the rise of the health-food movement. They’re still here because, sometimes, you just want a cake that’s shaped like a puck and filled with "creme."