No Bake Snowball Cake Recipe {An Old Fashioned Icebox Cake} (2024)

A dessert that sounds strange but is light, fruity and delicious! This no bake snowball cake with angel food cake and coconut is festive for any season.

Have you ever looked through an old church cookbook? Some of the recipes are just…umm…strange.

Grandma knew how to bake, but many times her old recipes are much different than how we like to bake today (like mayonnaise in cake?).

This No Bake Snowball Cake is one of those recipes. It sounds strange but stick with me and we’ll break this down together.

What is a snowball cake?

This no bake snowball cake is not to be confused with hostess Sno Balls. Although those little snack cakes are delicious, this is a little bit different.

It is called a snowball cake because it is put together in a mixing bowl. It sets up in the bowl so that when you turn it out, it looks like a round snowball. Cover it with whipped topping and coconut and you’ve got yourself a treat!

Although this cake is often served in the wintertime since it looks like, well…a snowball, it is great for summer too since it is no bake.

How to Make a Snowball Cake

In order to get the traditional look of a “snowball”, you’ll need to use a 4 quart mixing bowl to build this cake. Get a bowl like this here. We have several of these bowls in all sizes and they are great for many things!

• Line the 4 quart round mixing bowl with parchment paper. This helps you to be able to remove the cake easily for that pretty dome shape.
• Break or cut the cake up into small bite size pieces. Set aside. You can use a store-bought cake to keep it quick or make a homemade angel food cake.
• Drain the crushed pineapple but reserve the syrup. You want 1 cup of syrup so if there is not enough, add enough water to make 1 cup.
• In a mixing bowl, dissolve the gelatin in the cold water mixture.
• Add the lemon juice, pineapple syrup, sugar and boiling water. Mix well. Place the mixture into the refrigerator to thicken slightly. You don’t want it to get too firm. Just thicken slightly.
• After the mixture has thickened slightly, add the crushed pineapple and 4 cups of whipped topping. **You can also add chopped pecans or walnuts at this point if you’d like.**
• Fold together until combined. Try not to just eat this with a spoon. It’s delicious!
• Place a layer of cake cubes in the prepared bowl. Then layer with pineapple mixture. Continue layering cake and pineapple mixture until it is all used up.
• Refrigerate overnight or for at least 12 hours.
• The next day, right before serving, turn the cake out onto a cake plate. Remove the parchment paper.
• Frost with remaining whipped topping and sprinkle with coconut.
• Garnish with stemmed maraschino cherries on top.

How can I make this cake lighter?

You can easily make this recipe lighter by using fat free cool whip. You can also omit the gelatin, lemon juice and sugar and use a large package of lemon jello (try sugar free!). If you choose this, you’ll still use the 1 cup of boiling water and pineapple juice with the Jello powder.

Can I make this cake in a 9×13 pan?

Yes! You can put this cake together in a 9×13 cake pan (or even an 8×11 pan with tall sides). Simply layer the ingredients together and refrigerate. Then slice and serve.

Can I make this cake in advance?

Yes! We suggest making this at least a day in advance. It’s best to leave it in the bowl and turn it out onto a cake plate right before serving. This way the cake won’t fall.

Other Angel Food Cake Recipes

• Angel Food Birthday Cake
• Cherry Angel Food
• Brown Sugar Angel Food