Snowball Cake I – a delicious recipe with angel food cake, frozen whipped topping, pineapple, lemon juice, white sugar, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 4 quart round mixing bowl with parchment paper.
2
Break cake up into small bite-sized pieces.
3
Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
4
Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
5
Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
6
Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
7
Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.
739
kcal
Calories
60
g
Fat
54
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (10 inch tube pan) angel food cake, 6 cups frozen whipped topping, thawed, 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved, 2 tablespoons lemon juice, and more.
Yes, Snowball Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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