Pineapple Snowball Cake Recipes

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SNOWBALL CAKE I



Snowball Cake I image

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.

Provided by Gina Fletcher

Categories     Desserts     Cakes

Yield 16

Number Of Ingredients 9

1 (10 inch tube pan) angel food 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

Steps:

  • Line a 4 quart round mixing bowl with parchment paper.
  • Break cake up into small bite-sized pieces.
  • Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
  • 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.
  • Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
  • 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.
  • Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 57.3 g, Fat 12.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 249.2 mg, Sugar 43.1 g

PINEAPPLE SNOWBALL CAKE



Pineapple Snowball Cake image

Dr. and Mrs. Turner brought this cake regularly to meetings of the Mid-Ohio Scottish Heritage Association. I always made sure to leave room on my plate for this dessert! The recipe was published in "The Centennial Cookbook of the Daughters of Scotland". Cooking time includes overnight chilling.

Provided by Debbie R.

Categories     Dessert

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 9

2 (1/4 ounce) envelopes knox unflavored gelatin
1/2 cup cold water
1 cup boiling water
1 cup sugar
1 cup pineapple juice
1 cup crushed pineapple, drained
1/8 teaspoon salt
3 (2 1/2 g) packages whipped dessert topping mix (Dream Whip)
1 prepared angel food cake

Steps:

  • Soften gelatine in cold water. Add boiling water, sugar, juice, pineapple and salt. Mix well. Refrigerate until partly jelled.
  • Prepare 2 packages whipped topping mix according to directions. Fold into jelled mixture.
  • Line a large mixing bowl with waxed paper or extra-wide plastic wrap. Break the angel food cake into 1-inch chunks. In the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
  • Chill overnight.
  • Next day, prepare 1 package whipped topping mix. Take cake from refrigerator and turn upside down on large plate. Remove bowl and waxed paper. Frost with whipped topping mix. Chill until serving time.
  • NOTE: If you substitute Cool Whip or whipped cream, you will need six cups. However, I can't speak to the results of using those ingredients.

Nutrition Facts : Calories 334.7, Fat 0.7, SaturatedFat 0.4, Sodium 424.1, Carbohydrate 78.1, Fiber 0.5, Sugar 55.8, Protein 6.3

SNOWBALL CAKE



Snowball Cake image

Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. -Judith Guthrie, Charleston, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 16 servings.

Number Of Ingredients 9

2 tablespoons unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 tablespoon lemon juice
1 can (20 ounces) crushed pineapple, drained
1 carton (16 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1-1/2 cups sweetened shredded coconut

Steps:

  • In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

Nutrition Facts :

PINEAPPLE SNOWBALLS



Pineapple Snowballs image

From "Seasoned in Sewickley," a Pittsburgh area cookbook published in 1980. This is a cold, quick, light and refreshing dessert, good for summertime. And pretty, too. Simple to make. It IS better if made the night before so that the vanilla wafers have a chance to soften. EDITED to make it clear that you need 18 plus 36 vanilla wafers so you need to buy a whole box. And the crushed wafer/crushed pineapple mixture needs to be fairly wet so that the the stacked wafers will soften. If you drain the crushed pineapple, keep the juice in case you need to add it in. From my cache of "Olde" recipes.

Provided by Jezski

Categories     Dessert

Time P1DT20m

Yield 12 serving(s)

Number Of Ingredients 4

18 vanilla wafers plus 36 vanilla wafers
1 (8 ounce) can crushed pineapple
1 (8 ounce) carton Cool Whip
shredded coconut

Steps:

  • Crush 18 vanilla wafers with a rolling pin. Mix with crushed pineapple.
  • Put 36 wafers into 12 stacks of 3 each. Spread pineapple filling generously between wafers.
  • Cover tops and sides with Cool Whip. Sprinkle with coconut.
  • Chill before serving. (If made the night before, the wafers will soften nicely.).

Nutrition Facts : Calories 114, Fat 6.5, SaturatedFat 4.6, Sodium 32.5, Carbohydrate 13.7, Fiber 0.3, Sugar 7.1, Protein 0.7

SNOWBALL CAKE II



Snowball Cake II image

These little snowballs remind me of wintertime.

Provided by SAUNDRA

Categories     Desserts     Cakes     White Cake Recipes

Time 2h55m

Yield 24

Number Of Ingredients 16

1 cup butter
2 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
1 cup milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
5 egg whites
1 ½ cups white sugar
2 egg whites
1 tablespoon light corn syrup
¼ teaspoon cream of tartar
¼ cup water
1 teaspoon vanilla extract
4 cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon extracts.
  • In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Fluffy White Frosting: Combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread.
  • To make the snowballs: Cut cake into 2-inch squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 46.5 g, Cholesterol 21.1 mg, Fat 12.5 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 120.8 mg, Sugar 30.8 g

PINEAPPLE COCONUT SNOWBALLS



Pineapple Coconut Snowballs image

Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 dozen.

Number Of Ingredients 3

1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
2-1/2 cups sweetened shredded coconut

Steps:

  • In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.

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