If you’re looking for a delightful, eye-catching dessert that brings retro charm to any gathering, the Old-Fashioned Snowball Cake is an absolute showstopper. This nostalgic treat blends moist chocolate cake, fruity strawberry gelatin, juicy pineapple, fluffy marshmallows, creamy whipped topping, and a blizzard of sweet coconut. The flavors bring together the best of a poke cake and classic coconut cake, making it perfect for holiday tables, potlucks, or when you want to surprise family and friends with something a little whimsical and a lot delicious. Trust me, every bite of Old-Fashioned Snowball Cake is as magical as the first snowfall of the year!
Ingredients You’ll Need
Gather a handful of simple, store-bought staples and you’re well on your way to dessert bliss. Each ingredient does its own important job—adding color, sweetness, moistness, or the iconic snowy finish that gives Old-Fashioned Snowball Cake its irresistible charm.
- Chocolate Cake Mix: Go for your favorite brand; this is the rich, fudgy base that makes every forkful chocolatey and moist.
- Eggs, Oil, and Water: Essential for bringing your cake mix to life—follow the package instructions for exact amounts.
- Strawberry Gelatin Mix: Adds a bright pop of berry color and flavor that soaks into the cake for every delicious slice.
- Boiling Water and Cold Water: Needed to dissolve and activate the strawberry gelatin, ensuring even distribution throughout the cake.
- Crushed Pineapple (undrained): Brings a juicy, tropical tang and keeps every bite incredibly moist.
- Sweetened Condensed Milk: Luxurious and sweet, this binds the fruity layer together and adds luscious creaminess.
- Whipped Topping (thawed): Adds an airy, smooth finish—you can use homemade whipped cream for extra decadence.
- Mini Marshmallows: For soft, sweet, and squishy pockets in every bite that make this cake so fun and nostalgic.
- Sweetened Shredded Coconut: The signature snow-like finish that makes this cake utterly irresistible and beautiful on any dessert table.
How to Make Old-Fashioned Snowball Cake
Step 1: Bake the Chocolate Cake
Start by preparing the chocolate cake according to the directions on your box mix—usually mixing in eggs, water, and oil, then spreading the batter in a 9×13-inch pan. Bake until a toothpick comes out clean, filling your kitchen with that rich, unmistakable chocolate aroma. Let the cake cool completely before moving on; patience here leads to perfect results!
Step 2: Poke and Soak with Strawberry Gelatin
Once the cake is cool, grab a fork and poke holes evenly across the entire surface. In a small bowl, dissolve the strawberry gelatin in boiling water, then stir in the cold water. Slowly pour this vivid pink mixture all over the cake, allowing the gelatin to seep into the holes and infuse every bite with sweet, fruity flavor. This is where Old-Fashioned Snowball Cake gets its signature surprise inside!
Step 3: Mix Up the Pineapple-Marshmallow Topping
In a separate bowl, stir together the undrained crushed pineapple, sweetened condensed milk, and thawed whipped topping. The result is a dreamy, creamy blend that’s both tangy and sweet. Gently fold in those cute mini marshmallows—they add pops of chewy sweetness throughout this irresistible topping.
Step 4: Spread and Top with Coconut
Evenly spread the pineapple-marshmallow mixture over the gelatin-soaked cake, using a spatula to reach every corner. Now for the grand finale: liberally sprinkle sweetened shredded coconut on top. It’ll look just like a winter wonderland, giving Old-Fashioned Snowball Cake its unforgettable appearance. Cover and refrigerate for at least four hours (overnight if you can!) so all the flavors meld and the coconut softens into a lovely, snowy blanket.
How to Serve Old-Fashioned Snowball Cake
Garnishes
For a festive finishing touch, try garnishing slices with a few extra mini marshmallows, a sprinkle of colored sugar, or even some fresh sliced strawberries. A little drizzle of chocolate syrup can add a decadent accent, or keep it pure and snowy—either way, your Old-Fashioned Snowball Cake will look spectacular.
Side Dishes
This cake shines as the star of dessert, but you can serve it with fresh strawberries, a scoop of vanilla or strawberry ice cream, or tall glasses of cold milk or coffee. Its sweet, airy flavors pair beautifully with lighter sides or bright fruit salads.
Creative Ways to Present
Cut the Old-Fashioned Snowball Cake into cubes and serve in cupcake liners for adorable bite-sized treats, or stack thin slices on a dessert platter for an eye-catching holiday spread. You can even layer individual portions in mason jars for a fun and portable twist—perfect for picnics or potlucks!
Make Ahead and Storage
Storing Leftovers
Store any leftover Old-Fashioned Snowball Cake tightly covered in the refrigerator. The cake stays deliciously moist for up to four days, and the coconut holds its fluffy texture beautifully. If possible, store in the original baking dish and cover with plastic wrap or a tight-fitting lid.
Freezing
Old-Fashioned Snowball Cake actually freezes quite well. To freeze, cut the cake into squares, place them in an airtight container with parchment paper between layers, and freeze for up to two months. Thaw overnight in the fridge before serving—it’s just as dreamy as when freshly made.
Reheating
This cake is meant to be enjoyed chilled, so reheating isn’t usually necessary. If you prefer it less cold, just let your serving sit out at room temperature for about 10 minutes to soften the texture slightly before indulging.
FAQs
What makes Old-Fashioned Snowball Cake different from regular poke cake?
The magic comes from its nostalgic toppings! While both cakes feature a base soaked in flavored gelatin, the Old-Fashioned Snowball Cake adds layers of creamy pineapple-marshmallow topping and a snowy coconut finish, giving it unique retro charm and irresistible texture.
Can I use homemade whipped cream instead of store-bought whipped topping?
Absolutely! If you love fresh whipped cream, swap it in for the frozen whipped topping—just make sure it’s whipped to medium peaks for the best texture. Keep in mind, homemade whipped cream may soften more quickly, so serve within a day or so for peak fluffiness.
Is this cake gluten-free?
As written, the Old-Fashioned Snowball Cake uses a conventional chocolate cake mix, which contains gluten. However, you can easily swap in a gluten-free cake mix (and check the labels of your other products) to make a gluten-free version.
Do I need to drain the crushed pineapple?
Nope! Use the pineapple juice along with the fruit—this helps keep the topping super moist and infuses the cake with a subtle, tropical sweetness that’s one of the dessert’s signature flavors.
Can I make Old-Fashioned Snowball Cake a day in advance?
Yes, and in fact, it’s even better when chilled overnight! Letting the cake rest gives all the layers plenty of time to meld together. Just be sure to cover it well and keep refrigerated until you’re ready to serve.
Final Thoughts
There’s something so joyful about sharing Old-Fashioned Snowball Cake with those you love—it’s sweet, creamy, and full of playful flavor. This cake is as inviting for new bakers as it is for seasoned pros, and every slice is guaranteed to spark smiles. Give this vintage favorite a try and let it add a little extra magic to your next celebration!
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Old-Fashioned Snowball Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in nostalgia with this delightful Old-Fashioned Snowball Cake. A luscious chocolate cake soaked in strawberry gelatin, topped with a pineapple-marshmallow mixture, and generously coated in shredded coconut, creating a sweet and tropical treat reminiscent of vintage holiday desserts.
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix (plus eggs, oil, and water as directed)
For the Topping:
- 1 package (3 oz) strawberry gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 can (20 oz) crushed pineapple (undrained)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (thawed)
- 2 cups mini marshmallows
- 2 cups sweetened shredded coconut
Instructions
- Prepare the Cake: Bake the chocolate cake according to package directions in a 9×13-inch pan. Let it cool completely.
- Make the Topping: Dissolve strawberry gelatin in boiling water, then stir in cold water. Pour over the cake.
- Prepare the Pineapple-Marshmallow Mixture: Mix crushed pineapple, sweetened condensed milk, and whipped topping. Fold in mini marshmallows.
- Assemble: Spread the pineapple mixture over the cake. Sprinkle with shredded coconut.
- Chill: Cover and refrigerate for at least 4 hours before serving.
Notes
- For an extra snowy look, chill the cake overnight to let the coconut set into the topping.
- You can use fresh whipped cream instead of store-bought topping if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 39g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
