SNOWBALLS CAKE

Snowballs Cake image

I couldn't pry this family secret recipe from my sister-in-law, but her mother did...and I was thrilled! The old-fashioned flavor never goes out of style.-Norma Wehrung, Getzville, New York

Provided by Taste of Home

Time 1h5m

Yield 20 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) angel food cake mix
2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 can (20 ounces) crushed pineapple, undrained
1 cup sugar
3 tablespoons lemon juice
1/4 teaspoon salt
4 envelopes whipped topping mix (Dream Whip)
2 cups milk
Toasted sweetened shredded coconut and maraschino cherries

Steps:

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert cake onto a wire rack; cool completely, about 1 hour., Meanwhile, in a large bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir in boiling water until gelatin is dissolved. Add the pineapple, sugar, lemon juice and salt. Refrigerate until partially thickened, about 40 minutes., In a large bowl, beat whipped topping mixes and milk until stiff. Fold into pineapple mixture. , Run a knife around sides and center tube of cake pan; remove cake from pan and cut into 1-in. cubes. Place half of the cake cubes in a 13-in. x 9-in. dish; top with half of the filling. Repeat layers. Refrigerate for at least 1 hour. , Sprinkle with coconut. Cut into squares; top each with a cherry.

Nutrition Facts : Calories 172 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 208mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.