Name: Strawberry Tunnel Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 package (16 ounces) angel food cake mix -; 6 ounces cream cheese, softened -; 1 can (14 ounces) sweetened condensed milk -; 1/3 cup lemon juice -; 1/4 teaspoon almond extract, optional -; 6 drops red food coloring, optional -; 1 cup sliced fresh strawberries -; 1 carton (12 ounces) frozen whipped topping, thawed, divided -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Tunnel Cake

1. 1 package (16 ounces) angel food cake mix -

2. 6 ounces cream cheese, softened -

3. 1 can (14 ounces) sweetened condensed milk -

4. 1/3 cup lemon juice -

5. 1/4 teaspoon almond extract, optional -

6. 6 drops red food coloring, optional -

7. 1 cup sliced fresh strawberries -

8. 1 carton (12 ounces) frozen whipped topping, thawed, divided -

How to cook deliciously - Strawberry Tunnel Cake

1. Stage

Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour.

2. Stage

Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes.

3. Stage

In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.

4. Stage

Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.