OLD-FASHIONED SNOWBALL CAKE

Staff Reporter

1 year ago

This Old Fashioned Snowball Cake is a no-bake dessert prepared with a premade angel food cake, pineapple and coconut. It’s absolutely delicious and beautiful on a dessert table.

This cake is often served during the holidays. You may also enjoy our sour cream coconut cake, mandarin orange cake and do nothing cake.

❤️WHY WE LOVE THIS CAKE

This is an old fashioned vintage cake. This dessert can be found in old church cookbooks and is probably one of my all time favorites. It was once a very popular Christmas cake. You may remember your mother or grandmother serving it. It’s simple to put together since it starts with a store bought angel food cake and Cool Whip. The hardest part is just waiting for the cake to form into a ball. This cake is so flavorful and beautiful on a dessert table. You’re gonna love it!

🍴KEY INGREDIENTS

Angel food cake
Cool Whip
Crushed pineapple in syrup
2 packets of gelatin (2.5 ounces each)-this makes the cake form a snowball
Lemon juice
White sugar
Boiling water
Flaked sweetened coconut
Maraschino cherries

KEY EQUIPMENT

✔️I use a 4 quart mixing bowl for this cake. Just make sure you use a bowl large enough to fit the cake in and make the mold of a snowball.

✔️You’ll also need parchment paper.

🎂HOW TO MAKE

This may seem like alot of steps, but I promise, this cake is very simple and SO WORTH IT!

PREPERATIONS

Step 1: Line your bowl with parchment paper.

Step 2: Cut the angel food cake into 1 inch cubes (bite size pieces).

Step 3: Drain the pineapple and keep 1 cup of the syrup. If it doesn’t have a cup of syrup, add water to make 1 cup.

Step 4: Dissolve both packets in the four tablespoons of water.

Step 5: Add the lemon juice, sugar, and boiling water to the gelatin. Mix well and put in the refrigerator until it starts to thicken up. About 20-30 minutes.

Step 6: Once the mixture has thickened a bit, add in the pineapple and fold in the Cool Whip.

Step 7: Put a layer of cake into the mixing bowl with parchment paper. Then add a layer of the cool whip mixture. Repeat until all is used.

Step 8: Refrigerate overnight or for at least 10 hours.

Step 9: When ready serve, invert the cake onto a platter, remove the parchment paper and frost it with Cool Whip. Sprinkle with coconut and place maraschino cherries on top.

⭐PRO TIP

This dessert gets better with time. You can certainly make it several days in advance.

RECIPE VARIATIONS

You could easily add nuts to this cake or sprinkle them on top. You could also add green and red sprinkles.

❓FREQUENTLY ASKED QUESTIONS

Will this cake work in different molds?

I would think this cake will be fine in different molds! You could make smaller snowballs or even put this in a loaf pan of just serve it in a 9X13.

Can I use homemade Whipped Cream?

The structure of homemade whipped cream is different than Cool Whip so it may not frost the cake exactly the same.

STORING

Store this cake in a air tight container in the refrigerator. It will keep for 4-5 days.

💗MORE OLD-FASHIONED RECIPES

SERVING SIZE

This cake makes approximately 8 slices.