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

Total Time Prep/Total Time: 30 min.

Yield 12 servings

Test Kitchen Approved

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.

Nutrition Facts

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

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

Recipe Creator