Pineapple Snowball Cake Recipes

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.

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.

Steps:

• Crush 18 vanilla wafers with a rolling pin. Mix with crushed pineapple.
• Put 36 wafers into 12 stacks of 3 each. Spread pineapple filling generously between wafers.
• Cover tops and sides with Cool Whip. Sprinkle with coconut.
• Chill before serving. (If made the night before, the wafers will soften nicely.).

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

Steps:

• Soften gelatine in cold water. Add boiling water, sugar, juice, pineapple and salt. Mix well. Refrigerate until partly jelled.
• Prepare 2 packages whipped topping mix according to directions. Fold into jelled mixture.
• Line a large mixing bowl with waxed paper or extra-wide plastic wrap. Break the angel food cake into 1-inch chunks. In the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
• Chill overnight.
• Next day, prepare 1 package whipped topping mix. Take cake from refrigerator and turn upside down on large plate. Remove bowl and waxed paper. Frost with whipped topping mix. Chill until serving time.
• NOTE: If you substitute Cool Whip or whipped cream, you will need six cups. However, I can't speak to the results of using those ingredients.

Steps:

• In a small saucepan, combine the pineapple, sugar, cream, cinnamon and ginger. Cook and stir over medium heat for 5 minutes. , Meanwhile, place the cake on a baking sheet and sprinkle with confectioners' sugar. Broil 5-6 in. from the heat for 3-4 minutes or until golden brown. Drizzle sauce over the cake; sprinkle with coconut.

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.

Steps:

• Place cake on a large serving platter or cake plate. Gently fold cherry juice into the whipped topping; frost top and sides of cake. Sprinkle with coconut. Refrigerate 1 hour before serving.

Steps:

• When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.
• In a small bowl, beat cream cheese and pineapple.
• Mix well.
• Cover and refrigerate for 30 minutes.
• Roll mixture into 1-inch balls.
• Roll in coconut.
• Refrigerate for 6 hours or overnight.

Steps:

• Heat oven to 350 degrees F.
• Mix together the oil, cakemix, and all the cake ingredients, beat until smooth Pour into a well greased oven proof BOWL (2 quart size).
• Bake 45 minutes or until a toothpick inserted in the center comes out clean, allow to cool in the bowl for 15 minutes Remove from bowl& allow to cool completely on a rack before frosting.
• Frosting: Melt the chocolate in the top of a double boiler over simmering water.
• Remove from heat and pour into a bowl add confectioners sugar and evaporated milk Beat until smooth.
• Place the cake on a serving platter, spread frosting over the rounded cake.
• Sprinkle heavily with coconut.

Steps:

• In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.