Old Fashioned Snowball Cake

Tonna Canfield


This is a very old recipe. A lot of people probably have it. I got it from an old church cookbook the first year I was married because I wanted to make it for my husband's birthday. His birthday is in January and a Snowball cake seemed perfect. I have been making it for him for many years for his birthday. It is his favorite. I recently made one for a Christmas Dinner because I think it makes a beautiful Christmas Cake as well.

pinch tips: How to Cream Butter & Sugar



Just depends on how big you slice the pieces. A big cake


12 Hr




6 c
frozen whipped topping, thawed
1 can(s)
crushed pineapple in heavy syrup (20 oz), drained (reserve the juice)
2 Tbsp
lemon juice (fresh or concentrate)
1 c
sugar, granulated
1 pkg
flaked coconut (16 oz)
2 pkg
gelatin, unflavored (.25 ounce packages)
4 Tbsp
cold water
1 c
boiling water
angel food cake (10 inch)

Directions Step-By-Step

Line a 4 quart round bowl with plastic wrap. Tear angel food cake into bite size pieces. Drain pineapple thoroughly and reserve the syrup. You should have 1 cup of syrup.
Dissolve gelatin in the 4 T of cold water. Add the boiling water, the reserved pineapple syrup, the sugar and the lemon juice. Mix well and place in refrigerator until mixture starts to thicken. This may take a few hours.
Add the crushed pineapple to the gelatin mixture and then fold in 4 cups of the whipped topping.
Place a layer of cake pieces in bottom of bowl, then a layer of pineapple mixture, continue until all is used up, ending with cake pieces. Chill overnight.
Turn cake onto a platter or cake stand. Frost with the remaining 2 cups of whipped topping and sprinkle with coconut. I added cherries and a few leaves as well.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids