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Angel Berry Tunnel Cake

3 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Ruth Marie Lyons, Boulder, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

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

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Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.
Test Kitchen Approved

Angel Berry Tunnel Cake

3 reviews
Prep Time 30 min
Yield 12 servings

Ingredients

  • 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
Text Ingredients

Directions

  1. 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.
  2. Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top.
  3. Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.

Nutrition Facts

1 piece: 200 calories, 8g fat (8g saturated fat), 0 cholesterol, 142mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 1g protein.

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