Pineapple Snowball Cake
Bring tropical dreams to your dessert table with this no-bake Pineapple Snowball Cake! This luscious treat layers delicate ladyfingers (or sponge cake) with a dreamy filling made from tangy cream cheese, sweet crushed pineapple, and velvety whipped cream, all crowned in a snowy coating of shredded coconut. With just 30 minutes of prep time and no oven required, this refrigerate-and-serve cake is perfect for warm-weather gatherings or festive occasions. Its light, fluffy texture and refreshing pineapple flavor make it an irresistible centerpiece for any dessert spread. Whether you're hosting a party or treating yourself, this tropical delight is guaranteed to impress.
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Recipe Information
Ingredients
- 20 ounces Crushed pineapple
- 1 cup Powdered sugar
- 8 ounces Cream cheese
- 1 teaspoon Vanilla extract
- 2 cups Heavy whipping cream
- 2 cups Sweetened shredded coconut
- 10 ounces Ladyfingers (or sponge cake)
Instructions
Drain the crushed pineapple in a sieve or colander to remove excess juice. Set aside.
In a large mixing bowl, beat the cream cheese and powdered sugar together using a hand mixer until smooth and creamy.
Add the drained pineapple and vanilla extract to the cream cheese mixture and mix until evenly combined.
In a separate bowl, whip the heavy whipping cream using a hand mixer until stiff peaks form.
Gently fold the whipped cream into the pineapple-cream cheese mixture until fully incorporated. Do not overmix.
Line the bottom of a 9-inch round mixing bowl with plastic wrap, ensuring enough overhang to cover the top of the cake later.
Lay a layer of ladyfingers (or pieces of sponge cake) on the bottom of the bowl. Trim the pieces if necessary to fit.
Spread a layer of the pineapple mixture over the ladyfingers, smoothing it out with a spatula.
Repeat layering ladyfingers and the pineapple mixture until all the mixture is used, ending with a layer of ladyfingers on top.
Fold the plastic wrap over the top layer and refrigerate the cake for at least 4 hours, or overnight, to set.
Once set, invert the bowl onto a serving plate and gently remove the plastic wrap.
Coat the outside of the cake with sweetened shredded coconut, pressing it lightly onto the surface to adhere.
Slice and serve chilled. Store leftovers in the refrigerator.
Nutrition Facts
Calories |
4193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.8 g | 324% | |
| Saturated Fat | 147.5 g | 738% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 421.4 g | 153% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 318.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
