A no bake cake 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.

Snowball Cake I


  • 1 (10 inch tube pan) angelfood cake
  • 6 cups frozen whipped topping, thawed
  • 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
  • 2 tablespoons lemon juice
  • 1 cup white sugar
  • 1 (10 ounce) package flaked coconut
  • 2 (.25 ounce) packages unflavored gelatin
  • 4 tablespoons water
  • 1 cup boiling water


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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