Best Old Fashioned Snowball Cake Recipes

SNOWBALL CAKE

Snowball Cake image

A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Desserts

Time 2h20m

Yield 16

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons granulated sugar
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
¼ cup powdered sugar
1 cup cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut

Steps:

Heat oven to 350 degrees F.
Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 35 mg, Fat 13.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.6 g, Sodium 413.6 mg, Sugar 70 g

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

Ingredients

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

SNOWBALLS II

Snowballs II image

These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago!

Provided by Lori Dehn

Categories Desserts Cookies

Time 45m

Yield 30

Number Of Ingredients 8

Ingredients

1 cup butter
½ cup confectioners' sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 cup chopped pecans
⅓ cup confectioners' sugar for dusting, or as needed
¼ cup finely crushed peppermint candy canes

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g

OLD FASHIONED SNOWBALL CAKE

Old Fashioned Snowball Cake image

This is a very old recipe. A lot of people probably have it. I got it from an old church cookbook the first year I was married because I wanted to make it for my husband's birthday. His birthday is in January and a Snowball cake seemed perfect. I have been making it for him for many years for his birthday. It is his...

Provided by Tonna Canfield

Categories Other Desserts

Time 12h

Number Of Ingredients 9

Ingredients

6 c frozen whipped topping, thawed
1 can(s) crushed pineapple in heavy syrup (20 oz), drained (reserve the juice)
2 Tbsp lemon juice (fresh or concentrate)
1 c sugar, granulated
1 pkg flaked coconut (16 oz)
2 pkg gelatin, unflavored (.25 ounce packages)
4 Tbsp cold water
1 c boiling water
1` angel food cake (10 inch)

Steps:

1. Line a 4 quart round bowl with plastic wrap. Tear angel food cake into bite size pieces. Drain pineapple thoroughly and reserve the syrup. You should have 1 cup of syrup.
2. Dissolve gelatin in the 4 T of cold water. Add the boiling water, the reserved pineapple syrup, the sugar and the lemon juice. Mix well and place in refrigerator until mixture starts to thicken. This may take a few hours.
3. Add the crushed pineapple to the gelatin mixture and then fold in 4 cups of the whipped topping.
4. Place a layer of cake pieces in bottom of bowl, then a layer of pineapple mixture, continue until all is used up, ending with cake pieces. Chill overnight.
5. Turn cake onto a platter or cake stand. Frost with the remaining 2 cups of whipped topping and sprinkle with coconut. I added cherries and a few leaves as well.