OLD-FASHIONED SNOWBALL CAKE

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.

Old-Fashioned Snowball Cake

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 (.25 ounces each)-this makes the cake form a snowball
  • Cold Water
  • 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, pineapple syrup, 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. 

After the 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.

Before Frosting

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.

Old-Fashioned Snowball Cake

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

Old Fashioned Water Pie

Also known as Depression Pie, this one is so easy and so good!

Southern Jam Cake

This cake is a holiday tradition in our family! It’s fantastic!

Old Fashioned Tomato Soup Cake

This cake was on the back of a Campbell Soup can years ago!

SERVING SIZE

This cake makes approximately 8 slices.

Old-Fashioned Snowball Cake

Leigh Walkup
This OLD-FASHIONED SNOWBALL CAKE is a dessert your grandmother may have made. It was once a very popular Christmas cake and once you have it, you'll know why! It's a vintage no bake dessert that is simple and absolutely delicious.
4.73 from 11 votes
Prep Time 20 minutes
Chill 10 hours
Total Time 10 hours 20 minutes
Course Cake, Dessert
Cuisine American
Servings 8

Ingredients
  

For the Cake:

  • 10- inch angel food cake
  • 4 cups of Cool Whip
  • 20- ounce can of crushed pineapple in syrup
  • 2 packets of gelatin .25 ounces each
  • 4 tablespoons cold water
  • 2 tablespoons of lemon juice
  • 1 cup white sugar
  • 1 cup of boiling water

For the Frosting:

  • 2 cups of Cool Whip
  • 8-10 ounces of flaked sweetened coconut
  • Maraschino cherries

Instructions
 

  • I use a 4-quart mixing bowl, but just make sure you use a bowl that is large enough to fit everything in.
  • Line your bowl with parchment paper.
  • Cut the angel food cake into cubes.
  • 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.
  • Dissolve both packets in the four tablespoons of cold water.
  • Add the lemon juice, pineapple 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.
  • Once the mixture has thickened a bit, add in the pineapple and fold in the Cool Whip.
  • 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.
  • Refrigerate overnight or for at least 10 hours.
  • When ready to serve, invert the cake onto a platter and frost it with Cool Whip. Sprinkle with coconut and place maraschino cherries on top.
Keyword Snowball Cake, Old fashioned snowball cake, vintage dessert
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Recipe Rating




9 Comments

  1. I’m confused about the amount of gelatin. My Knox 1 oz box has 4 envelopes with .25 ounces gelatin in each envelope. Should the recipe actually be two .25 ounce envelopes rather than two packets of 2.5 ounces ? That would be two and a half boxes or 10 envelopes. I’m taking this to a party, so I want to be clear on the amount. Thanks.

    1. Clearly it was a typo on our part. It calls for two packets of geletain which is .25 ounces each. This cake would not require two and a half boxes of gelatin. HA! I have fixed the mistake. Thanks!

      1. Thank you! I’ve never used gelatin so I wanted to check to be sure.

      2. You’re so welcome!! Thank you for bringing it to my attention. Merry Christmas!

  2. Cathy Powell says:

    My mom always made this cake for Christmas in an angel food cake pan and iced it with Dream Whip then coconut. Always a favorite in our family.5 stars

  3. I’m confused. The recipe says 4T of lemon juice the instructions say 4T of water. Which is it?

    1. Whoops! It is both water and lemon juice, thank you for bringing that to my attention. The recipe has been updated.

  4. Oh my gosh! I have wanted this recipe for years! You two never disappoint! Thank you so much!5 stars

  5. Carol Stepp says:

    This is an old family favorite. My Mom made it at Christmas, only she tweaked it, using a 9×13 pan. In fact, I made it last Christmas and plan to This year too. It’s a fantastic cake and easy to prepare.