This Easter, why not make a special cake adorned with a little surprise? This recipe is from my Aunt Liz who called it Snowball Cake and often decorated it with fresh strawberries. While that is an extraordinary way to make this cake, and highly recommended, here is a fun Easter version of it. The cake is the same, but nestled on top, we put one plastic Easter egg for each child. Hiding inside the eggs can be candy treats or small toys, anything that says Happy Easter to you!

Of course if you are the type of domestic goddess who prefers to have your local bakery make the cake, the idea still works! You can still steal the show by adorning it with the filled Easter eggs. After all,  BellaPamella style is all about making it creative,  not adding undue stress.

The recipe that follows is also here for you to download. Just print one of the pdfs on card stock and, either cut out for your file [recipe card] or hole-punch for your notebook [page].


No Bake Easter Cake

2 envelopes unflavored gelatin

1 cup crushed pineapple, drained (keep the juice)

1 cup pineapple juice (add water, if needed to make cup)

1/2 cup sugar

1/8 teaspoon salt

1 tablespoon lemon juice

1 tablespoon lemon zest if available

2 cups whipping cream (+1 more for topping)

4 teaspoons sugar

2 teaspoons vanilla

1 store-bought Angel Food Cake

optional, 1/2 pint of fresh strawberries, sliced

Whipped Cream Topping

1 cup whipping cream

2 teaspoons sugar

1 teaspoon vanilla

Dissolve gelatin in 4 tablespoons cold water. Add 1 cup boiling water, and stir till lumps are gone. Add pineapple, pineapple juice, sugar, salt and lemon juice. Mix well and refrigerate to cool, about an hour. When partly gelled, beat 2 cups of whipping cream, 4 t sugar and 2 t vanilla in a cold bowl just until peaks form. Fold the whipped cream into the gelled mix.

Break up the angel food cake into 1” chunks. In an angel food cake pan or Bundt or other round pan, make layers of the cake, the gelled mixture and if using, sliced strawberries, ending with the gelled mixture. Refrigerate over night. When set, loosen around the edges and turn onto a plate. Frost with the whipped cream topping, made as you made the other whipped cream.

Fill most of the hole with whipped cream and nestle your surprise filled eggs in the indent. Best when kept refrigerated until ready to serve.

2 Responses to “IDEA 25: EASTER SURPRISE CAKE”

  1. Aunt Liz says:

    Pam – you are something else – pretty special by the way. Later on I dropped that half cup of sugar from the receipe and never missed it – except maybe on the scales – Love, Liz

  2. BellaPamella says:

    I love it! One more reason to try this cake. You heard it from the lady herself! Thanks Aunt Lizzie!

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