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Angel Berry Tunnel Cake

This tasty cake is a light favorite for summer. To save time, I rely on a purchased angel food cake and frozen whipped topping. —Ruth Marie Lyons, Boulder, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings


  • 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.

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  • tschnath
    Jun 11, 2015

    This is so easy and so YUMMY! It's always gone when I take it to a party. Anyone who's had it always make sure to get a piece first because it goes so quickly. Highly recommend it!

  • peches4
    Mar 28, 2013

    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!