This Old Made Snowball Cake is a no-bake dessert prepared with a premade angel food cake, pineapple and coconut. It’s definitely tasty and stunning on a dessert table.
This cake is typically served throughout the vacations. You might likewise enjoy our sour cream coconut cake, mandarin orange cake and not do anything cake
❤ WHY WE LOVE THIS CAKE
This is an old made vintage cake. This dessert can be discovered in old church cookbooks and is most likely among my perpetuity favorites. It was as soon as a preferred Christmas cake. You might remember your mom or grandma serving it. It’s easy to assemble given that it begins with a shop purchased angel food cake and Cool Whip. The hardest part is simply awaiting the cake to form into a ball. This cake is so delicious and stunning on a dessert table. You’re gon na like it!
- Angel food cake
- Cool Whip
- Squashed pineapple in syrup
- 2 packages of gelatin (2.5 ounces each)- this makes the cake form a snowball
- Lemon juice
- White sugar
- Boiling water
- Flaked sweetened coconut
- Maraschino cherries
✔ I utilize a 4 quart blending bowl for this cake. Simply make certain you utilize a bowl big enough to fit the cake in and make the mold of a snowball.
✔ You’ll likewise require parchment paper.
HOW TO MAKE
This might appear like alot of actions, however I guarantee, this cake is extremely easy therefore WORTH IT!
Action 1: Line your bowl with parchment paper.
Action 2: Cut the angel food cake into 1 inch cubes (bite size pieces).
Action 3: Drain pipes the pineapple and keep 1 cup of the syrup. If it does not have a cup of syrup, include water to make 1 cup.
Action 4: Liquify both packages in the 4 tablespoons of water.
Step 5: Include the lemon juice, sugar, and boiling water to the gelatin. Mix well and put in the fridge up until it begins to thicken up. About 20-30 minutes.
Action 6: Once the mix has actually thickened a bit, include the pineapple and fold in the Cool Whip.
Action 7: Put a layer of cake into the blending bowl with parchment paper. Then include a layer of the cool whip mix. Repeat up until all is utilized.
Action 8: Refrigerate over night or for a minimum of 10 hours.
Action 9: When all set serve, invert the cake onto a plate, eliminate the parchment paper and frost it with Cool Whip. Sprinkle with coconut and location maraschino cherries on top.
⭐ PRO POINTER
This dessert improves with time. You can definitely make it a number of days ahead of time.
You might quickly include nuts to this cake or spray them on top. You might likewise include green and red sprays.
❓ REGULARLY ASKED CONCERNS
I would believe this cake will be great in various molds! You might make smaller sized snowballs and even put this in a loaf pan of simply serve it in a 9X13.
The structure of homemade whipped cream is various than Cool Whip so it might not frost the cake precisely the very same.
Shop this cake in a air tight container in the fridge. It will keep for 4-5 days.
MORE OLD-FASHIONED RECIPES
This cake makes around 8 pieces.
Old-Fashioned Snowball Cake
This OLD-FASHIONED SNOWBALL CAKE is a dessert your grandma might have made. It was as soon as a preferred Christmas cake and as soon as you have it, you’ll understand why! It’s a vintage no bake dessert that is easy and definitely tasty.
For the Cake:
- 10- inch angel food cake
- 4 cups of Cool Whip
- 20- ounce can of crushed pineapple in syrup
- 2 packages of gelatin 2.5 ounces each
- 4 tablespoons of lemon juice
- 1 cup white sugar
- 1 cup of boiling water
For the Icing:
- 2 cups of Cool Whip
- 8-10 ounces of flaked sweetened coconut
- Maraschino cherries
I utilize a 4-quart blending bowl, however simply make certain you utilize a bowl that is big enough to fit whatever in.
Line your bowl with parchment paper.
Cut the angel food cake into cubes.
Drain pipes the pineapple and keep 1 cup of the syrup. If it does not have a cup of syrup, include water to make 1 cup.
Liquify both packages in the 4 tablespoons of water.
Include the lemon juice, sugar, and boiling water to the gelatin. Mix well and put in the fridge up until it begins to thicken up. About 20-30 minutes.
Once the mix has actually thickened a bit, include the pineapple and fold in the Cool Whip.
Put a layer of cake into the blending bowl with parchment paper. Then include a layer of the cool whip mix. Repeat up until all is utilized.
Refrigerate over night or for a minimum of 10 hours.
When all set to serve, invert the cake onto a plate and frost it with Cool Whip. Sprinkle with coconut and location maraschino cherries on top.
Are you reading our publication?
Sign up with 1000’s of others and begin a membership today. Loaded with brand-new recipes, motivating stories, nation living, and far more.
© The Southern Girl Cooks pictures and text– All rights scheduled. No copying, publishing on other websites, or other usages enabled without composed consent of the copyright holder