This No-Bake Snowball Cake is a delicious and easy dessert that will impress your friends and family. Made with a store-bought angel food cake, and topped with a creamy coconut frosting, it's the perfect treat for any occasion.
Jump to:
- ❤️ Favorite things about this recipe
- 📝 Ingredients you'll need
- 🥣 Before you begin: essential tools
- 🥄 Step by step: instructions
- 👩🍳 Variations to make it your own
- 👍 Let's make the perfect recipe: Amira's tips
- 🧺 How to store leftovers
- ⌛ Time saving tips: make ahead and shortcuts
- 🍽️ Perfect pairings: what to serve with
- 💬 Your questions answered: FAQs
- 📣 Related Recipes
- Snowball Cake
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
❤️ Favorite things about this recipe
- I saw a recipe similar to this one in an old church cookbook, and I decided to use a premade cake so that I could spend even less time in the kitchen.
- All of these ingredients are easy to find at your local grocery store so you don't have to worry about making multiple stops.
- This cake is perfect for holidays, parties, potlucks, and even special occasions.
This cake is one of my favorites because it's so easy to make and always turns out delicious. And, it always gets rave reviews.
📝 Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes / Variations
- Prepared angel food cake - I grabbed a cake from the bakery department at my local store.
- Crushed pineapple in juice - You will need to use the pineapple juice, so make sure you don't pick up pineapple syrup instead.
- Unflavored gelatin - You can find this near the pudding mixes in your grocery store.
- Cold water - I like to use ice water but remove the ice cubes first.
- Boiling water - Be careful when working with boiling water so that you don't burn yourself.
- White sugar - Granulated sugar or pure cane sugar will work best for this old fashioned snowball cake recipe.
- Lemon juice - This adds a tangy flavor to the topping.
- Cool Whip - I prefer to use whipped topping however you can also use whipped cream instead if you prefer.
- Sweetened coconut flakes - This is what gives this cake that iconic snowball look.
- Maraschino cherries - These are optional and just used to add a little color to your cake.
🥣 Before you begin: essential tools
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- Large bowl
- Medium mixing bowl or measuring cup
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🥄 Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Line a 4-quart round glass bowl with plastic wrap and set aside.
- Drain the pineapple can reserving the juice, you should end up with 1 cup of liquid. If not then add more cold water to reach one cup.
- Tear or cut the cake into small pieces.
- In a bowl or measuring cup dissolve gelatin in 4 tablespoons of cold water. Add boiling water, sugar, lemon juice, and pineapple juice. Mix everything well.
- Refrigerate until mixture thickens about 2 hours.
- Fold in pineapples and 4 cups of cool whip.
- Arrange a layer of cake pieces at the bottom of the glass bowl then top with a layer of the pineapple mixture.
- Continue layering until done and end with a layer of cake. Refrigerate for 8 hours or overnight.
- When ready to serve, turn the cake onto a serving plate and remove plastic wrap.
- Cover the cake evenly with the remaining two cups of Cool Whip and sprinkle generously with coconut flakes.
- Top with a few cherries to decorate.
👩🍳 Variations to make it your own
- Instead of using a premade angel food cake, you can make your own if you prefer.
- You can also use red food coloring to make pink coconut if you want to add a little color to the top of your cake.
👍 Let's make the perfect recipe: Amira's tips
- If you have a trifle bowl, you can make this delicious cake in it for a beautiful dessert.
- I try to cut the cake into 1-inch size cubes for this recipe because you get the perfect bite-sized pieces.
- It's important that this cake is kept cold, so keep it in the fridge until you are ready to serve it.
🧺 How to store leftovers
Refrigerate - Any leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
Freeze - You can also freeze any extra pieces for up to 3 months. Just make sure to wrap them tightly with plastic wrap and then place them in an airtight container or freezer bag.
To serve after freezing, simply thaw in the refrigerator overnight before enjoying.
⌛ Time saving tips: make ahead and shortcuts
The best thing about this cake is that you can make it up to 24 hours ahead of when you need it. Just make sure to not add the whipped topping and coconut until you are ready to serve so that the whipped topping does not run off the top of the cake.
🍽️ Perfect pairings: what to serve with
This moist cake is delicious when served on its own with a glass of milk. However, you can also serve it with your favorite meal like this Chicken Fiesta Casserole or Middle Eastern Chicken and Rice. Your family will love this moist cake.
💬 Your questions answered: FAQs
A snowball is a cake, not a biscuit according to the manufacturer.
📣 Related Recipes
- If you are looking for a delicious and rich chocolate cake to make for your friends and family then next time give this Moist Homemade Chocolate Cake recipe a try.
- Do you love coconut? This Chocolate County Bounty Cake is bursting with coconut flavor and is perfect for any occasion.
- This Lemon Poke Cake is another ultra-moist cake that is perfect for parties and potlucks.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Snowball Cake
Ingredients
- 1 10 inch prepared angel food cake
- 1 20 ounce can crushed pineapple in juice
- 0.5 ounces unflavored gelatin 1.5 Tablespoon
- 4 tablespoons cold water
- 1 cup boiling water
- ¾ cup white sugar
- 2 tablespoons lemon juice
- 6 cups cool whip thawed and divided
- 7 oz sweetened coconut flakes
For garnish:
- Maraschino cherries with stems
Instructions
- Line a 4Quart round glass bowl with plastic wrap and set aside.
- Drain pineapple can reserving the juice, you should end up with 1 cup liquid. If not then add more cold water to reach one cup.
- Tear or cut cake into small pieces.
- In a bowl or measuring cup dissolve gelatin in 4 tablespoons cold water. Add boiling water, sugar, lemon juice and pineapple juice. Mix everything well.
- Refrigerate until mixture thickens about 2 hours.
- Fold in pineapples and 4 cups of cool whip.
- Arrange a layer of cake pieces at the bottom of the glass bowl then top with a layer of the pineapple mixture.
- Continue layering until done and ending with a layer of cake. Refrigerate for 8 hours or overnight.
- When ready to serve, turn the cake onto a serving plate and remove plastic wrap.
- Cover the cake evenly with the remaining two cups of cool whip and sprinkle generously with coconut flakes.
- Top with few cherries to decorate.
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