Easy Snowball Cake

This beautiful coconut-coated snowball cake has a surprise on the inside — layers of angel food cake cubes and gelled pineapple whipped topping.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 344 Calories

Ingredients

• 1 cup white sugar
• 2 tablespoons lemon juice
• 1 cup boiling water
• 4 tablespoons water
• 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
• 1 (10 ounce) package flaked coconut
• 2 (.25 ounce) packages unflavored gelatin

Recipe Instructions

Step 1

Line a 4-quart round mixing bowl with parchment paper.

Step 2

Break angel food cake up into small bite-sized pieces. Pour pineapple syrup into a 1-cup liquid measure; add water to measure 1 cup if needed.

Step 3

Dissolve gelatin in cold water. Add boiling water, pineapple syrup, sugar, and lemon juice. Mix well and refrigerate until just starting to thicken.

Step 4

Stir crushed pineapple into gelatin mixture, then fold in 4 cups whipped topping.

Step 5

Place a layer of cake pieces into the prepared bowl, followed by a layer of pineapple mixture. Continue until cake and pineapple mixture are used up. Refrigerate for at least 12 hours.

Step 6

Turn chilled cake out onto a serving platter. Frost with remaining whipped topping and sprinkle with coconut.