Angel Berry Tunnel Cake

Name: Angel Berry Tunnel Cake
Prep time: 30 min
Total 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

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

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

Directions

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.

Originally published as Angel Berry Tunnel Cake in Quick Cooking May/June 1999

Reviews

My Review

Click stars to rate

Average Rating:

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!