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Angel Berry Tunnel Cake

 Angel Berry Tunnel Cake
"This tasty cake is a light favorite for summer," jots Ruth Marie Lyons. To save time, the Boulder, Colorado cook relies on a purchased angel food cake and frozen whipped topping.
12 ServingsPrep/Total Time: 30 min.


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.