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Angel Berry Tunnel Cake Recipe

Angel Berry Tunnel Cake Recipe

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. YIELD:12 servings


  • 1 prepared angel food cake (10 inches)
  • 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


  • 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. 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.

Reviews for Angel Berry Tunnel Cake

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Reviewed 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!"

Reviewed 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!"

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