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snowball cake

❄️ Snowball Cake Recipe

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Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Servings: 12
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 package 3.4 oz instant vanilla pudding mix
  • 2 cups cold milk
  • 1 tub 8 oz whipped topping (Cool Whip), thawed
  • 1 package 16 oz snack cakes (like Hostess Sno Balls or chocolate sponge rolls such as Little Debbie Swiss Roll) OR chocolate cake slices
  • 1 can 20 oz crushed pineapple, well-drained
  • 1 cup sweetened shredded coconut

Method
 

Prepare the Filling:
  1. In a large bowl, whisk pudding mix and cold milk until thickened (about 2 minutes). Fold in whipped topping until smooth and fluffy.
Line the Bowl:
  1. Line a medium mixing bowl (about 2.5–3 qt size) with plastic wrap, leaving extra hanging over the edges.
Layer the Cake:
  1. Slice snack cakes or chocolate cake rolls in half lengthwise. Press slices, cut side down, into the bowl to form a cake shell. Make sure to cover the entire surface, patching where needed.
Add the Filling:
  1. Spoon half of the pudding mixture into the cake shell. Spread pineapple evenly over the pudding layer. Top with the remaining pudding mixture.
Seal the Cake:
  1. Cover the top with more cake slices, pressing gently. Fold plastic wrap over the top to seal.
Chill:
  1. Refrigerate at least 4 hours or overnight for best results.
Unmold & Finish:
  1. Invert the bowl onto a serving plate and carefully remove plastic wrap. Press shredded coconut all over the cake until fully coated.
Serve:
  1. Slice into wedges and enjoy your snowy, creamy treat!

Notes

Shortcut Version: Use pre-made Swiss rolls or Sno Balls to make it extra quick.
Holiday Twist: Tint the coconut with red or green food coloring for Christmas.
Fruit Swap: Try drained mandarin oranges, cherries, or strawberries instead of pineapple.
Storage: Keep refrigerated; best eaten within 2–3 days.