- 1 prepared angel food cake (8 to 10 ounces)
- 1-1/2 cups fresh or frozen raspberries, thawed and drained
- 1-1/2 cups fresh or frozen blueberries
- 8 cups whipped topping
- Additional berries, optional
- With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes.
- Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top.
- Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving. Yield: 12 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Angel Berry Tunnel Cake
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"I misplaced my copy of this recipe, so I went on line to find it. I couldn't beleive no one had written a review on this cake! I get requests to make this dessert all the time. Super easy and delicious!"