Description
This Old-Fashioned Snowball Cake is a classic no-bake dessert that combines light angel food cake, a creamy pineapple gelatin filling, and a fluffy whipped topping with coconut and cherries. Perfect for holidays or any special occasion, this vintage American recipe is easy to prepare and delightful to share.
Ingredients
For the Cake:
- 10-inch angel food cake, cut into cubes
- 4 cups Cool Whip
- 20-ounce can crushed pineapple in syrup
- 2 packets gelatin (0.25 ounces each)
- 4 tablespoons cold water
- 2 tablespoons lemon juice
- 1 cup white sugar
- 1 cup boiling water
For the Frosting:
- 2 cups Cool Whip
- 8-10 ounces flaked sweetened coconut
- Maraschino cherries, for garnish
Instructions
- Prepare the mixing bowl: Use a 4-quart mixing bowl or any large enough bowl and line it with parchment paper to make removing the cake easier later.
- Cube the cake: Cut the 10-inch angel food cake into uniform cubes for layering in the bowl.
- Prepare pineapple and syrup: Drain the crushed pineapple, reserving 1 cup of the syrup. If there is less than 1 cup of syrup, add water to make up the difference.
- Dissolve gelatin: In a small bowl, dissolve both gelatin packets in 4 tablespoons of cold water. Let it bloom for a few minutes.
- Make gelatin mixture: Add lemon juice, pineapple juice (from the reserved syrup), sugar, and 1 cup boiling water to the gelatin. Stir well until sugar and gelatin are fully dissolved. Refrigerate until the mixture thickens, about 20-30 minutes.
- Combine filling: Once thickened, fold in the drained pineapple and 4 cups of Cool Whip gently to maintain a light texture.
- Layer the cake: Place a layer of angel food cake cubes into the parchment-lined bowl. Spread a layer of the pineapple Cool Whip mixture over the cake. Repeat layers until all cake and filling are used, finishing with the filling layer.
- Chill: Cover and refrigerate the layered cake overnight or for at least 10 hours to let it set and flavors meld.
- Invert and frost: When ready to serve, invert the cake carefully onto a serving platter. Frost the cake with 2 cups Cool Whip.
- Garnish: Sprinkle the frosted cake generously with flaked sweetened coconut and decorate with maraschino cherries on top. Serve chilled.
Notes
- Use room temperature Cool Whip for easier folding into the gelatin mixture.
- Ensure the gelatin mixture is thickened but not fully set before folding in pineapple and Cool Whip.
- Chilling overnight helps the cake hold its shape and enhances the flavor.
- Angel food cake gives a light texture, but you can substitute with other light sponge cakes if desired.
- If you prefer less sweetness, reduce the sugar in the gelatin mixture slightly.