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Snowballs Cake

 Snowballs Cake
I couldn't pry this family secret recipe from my sister-in-law, but her mother did...and I was thrilled! The old-fashioned flavor never goes out of style.—Norma Wehrung, Getzville, New York
20 ServingsPrep: 25 min. Bake: 40 min. + chilling


  • 1 package (16 ounces) angel food cake mix
  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 cup boiling water
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 4 envelopes whipped topping mix (Dream Whip)
  • 2 cups milk
  • Toasted flaked coconut and maraschino cherries


  • Prepare and bake cake according to package directions, using an
  • ungreased 10-in. tube pan. Immediately invert cake onto a wire rack;
  • cool completely, about 1 hour.
  • Meanwhile, in a large bowl, sprinkle gelatin over cold water; let
  • stand for 1 minute. Stir in boiling water until gelatin is
  • dissolved. Add the pineapple, sugar, lemon juice and salt.
  • Refrigerate until partially thickened, about 40 minutes.
  • In a large bowl, beat whipped topping mixes and milk until stiff.
  • Fold into pineapple mixture.
  • Run a knife around sides and center tube of cake pan; remove cake
  • from pan and cut into 1-in. cubes. Place half of the cake cubes in a

2 of 2

Snowballs Cake (continued)

Directions (continued)

  • 13-in. x 9-in. dish; top with half of the filling. Repeat layers.
  • Refrigerate for at least 1 hour.
  • Sprinkle with coconut. Cut into squares; top each with a cherry.
  • Yield: 20 servings.
Nutritional Facts: 1 piece equals 172 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 208 mg sodium, 38 g carbohydrate, trace fiber, 4 g protein.