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Strawberry Tunnel Cake

 Strawberry Tunnel Cake
My son doesn’t like traditional birthday cakes and always asks for something with strawberries for the occasion. I hit the jackpot when I dreamed up this delicious cake with a “surprise” inside. —Janis Borstad, Ponsford, Minnesota
12-16 ServingsPrep: 25 min. Bake: 45 min. + chilling


  • 1 package (16 ounces) angel food cake mix
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1/4 teaspoon McCormick® Pure Almond Extract, optional
  • 6 drops red food coloring, optional
  • 1 cup sliced fresh strawberries
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided


  • Prepare and bake cake according to package directions, using a 10-in.
  • ungreased tube pan. Cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a
  • serving plate. Cut a 1-in. slice off the top of the cake; set aside.
  • To make a tunnel, carefully hollow out bottom, leaving a 1-in.
  • shell. Tear removed cake into 1-in. cubes.
  • In a large bowl, beat cream cheese until fluffy. Beat in milk and
  • lemon juice until smooth. Stir in extract and food coloring if
  • desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped
  • topping.
  • Fill tunnel with strawberry mixture; replace cake top. Spread
  • remaining whipped topping over top and sides of cake. Refrigerate

2 of 2

Strawberry Tunnel Cake (continued)

Directions (continued)

  • for 4 hours or overnight. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 267 calories, 8 g fat (6 g saturated fat), 14 mg cholesterol, 256 mg sodium, 44 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.