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
Recommended: Top 10 Gluten-Free Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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 sweetened shredded 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 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.
Originally published as Snowball Cake in Taste of Home Christmas Annual Annual 2009, p170
Reviews forSnowballs Cake
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 29, 2014
"Pretty good cake. I halved the sugar and used lite cool whip to ease up on the calories. My son and his friends gobbled it up right away! Nice and refreshing!"