Classic “Snowball Cake”
For this week’s vintage community feature, we are diving into a wonderful local treasure: the Food for Body and Soul community cookbook, published to commemorate the 175th Anniversary of the Kingston Presbyterian Church.
This week’s spotlight is a delightful, retro dessert submitted to the collection by Jane Boyer. Aptly named the Snowball Cake, this light and fluffy treat combines the tropical sweetness of crushed pineapple with delicate angel food cake, topped off with a cloud-like coating of whipped topping and shredded coconut. It is the perfect, refreshing make-ahead dessert for family gatherings, church potlucks, or warm summer evenings.
Below is the recipe exactly as it appeared in the historic Kingston Presbyterian Church cookbook, complete with a link to download a beautiful, printable PDF version for your kitchen binder.
Snowball Cake
Contributed by: Jane Boyer
Source: Food for Body and Soul (Kingston Presbyterian Church CLXXV)
Ingredients:
- 2 pkg. Knox unflavored gelatine
- 4 Tbsp. cold water
- 1 c. boiling water
- 1 (No. 3) can crushed pineapple
- 1 c. sugar
- ½ tsp. salt
- 1 pkg. Cool Whip (plus extra for final frosting)
- 1 Angel food cake
- Shredded or flaked coconut
Directions:
- Dissolve gelatine in cold water. Add boiling water and allow to cool.
- Add the crushed pineapple, sugar, and salt to the mixture.
- Cool in the refrigerator until it is almost set.
- Fold in the package of Cool Whip until thoroughly combined.
- Break your angel food cake into 1-inch pieces.
- Line the bottom of a round, 4-quart mixing bowl cleanly with wax paper.
- Cover the bottom of the lined bowl with a layer of the pineapple mixture. Add a layer of the broken cake pieces.
- Alternate layers between the pineapple mixture and the cake pieces until everything is used.
- Refrigerate overnight to let the cake fully set.
- To Serve: Turn the cake out onto a presentation plate and carefully peel away the wax paper. Frost the outside completely with additional Cool Whip and generously sprinkle with coconut.
As Jane Boyer notes in the original recipe: “Just like a snowball.”
Download Your Printable Copy
Want to save this recipe for your personal collection? Click the link below to get a beautifully formatted, printer-friendly PDF copy of Jane Boyer’s Snowball Cake.
