Strawberry Tunnel Cake – Light & Tasty!
Strawberry Tunnel Cake
Ingredients
1 regular size package angel food cake mix
2 – 3 oz. packages cream cheese, softened
1 – 14 oz. can sweetened condensed milk
1/3 cup lemon juice
1/4 teaspoon almond extract
6 drops red food coloring
1 cup sliced fresh strawberries
1 – 12 oz. carton frozen whipped topping, thawed, divided
Directions
~Prepare and bake cake according to package directions, using a 10″ ungreased tube pan. Cool completely.
~Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1″ slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1″ shell. Tear removed cake into 1″ cubes.
~In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.
~Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours.
~Makes 16 servings.
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