Snowball Cake I

Snowball Cake I

Gina 0

"A no-bake dessert using a ready-made angel food cake and ingredients that can be easily found in any store. It looks like a large snowball when finished."

Ingredients {{adjustedServings}} servings 344 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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  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.
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Reviews 13

  1. 13 Ratings

Lois Chaput

this was great! looked very impressive, i omitted the unflavored gelatin,lemon juice and the cup of sugar. used i package of sugar free lemon jello,1 3/4 cups of boiling liquid (water and drained pineapple juice combined )also used low fat cool whip


This cake is gorgeous, delicious and fun.. I made it for my bosses birthday - who is on weight watchers. It was a huge hit. It tasted great a couple of days later too!! Thanks for the recipe!


This is a very old recipe that my grandmother used to make around the holidays. The original recipe called a 9 x 13 pan. And the recipe called for "dream whip" which is what we had before cool whip was ever thought of. I still make it with dream whip on occassion as many have forgot what it tastes like. We topped the dessert with coconut and put 12 stemmed cherries on top.