Strawberry Tunnel Cake (Eagle Brand)
This is absolutely my FAVORITE cake in the world! I remember my mom making it when I was little and it's been my favorite ever since!"Yum! Only change I made was to add more strawberries. I covered the outside with them." - artlyn18
Yield: 12 Servings Ready in 45 minutes
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Strawberry Tunnel Cake (Eagle Brand) Preparation
Place cake on a serving platter. Slice about 1-inch off of the top of the cake and set aside. Carefully hollow out the center portion of the cake, leaving the outer and inner walls, as well as about a 1-inch shell on the bottom. Reserve cake pieces and tear into 1-inch cubes.
In a large bowl, beat the softened cream cheese until fluffy. Add Eagle Brand and lemon juice, beating until smooth. Stir in almond extract and food coloring until desired color level is reached. Fold in 1 cup whipped topping, then carefully stir in reserved cake pieces and strawberries.
Spoon the strawberry mixture into the hollowed out cake; replace cake top. Use remaining whipped topping to frost the rest of the cake. Refrigerate for at least 3 hours or overnight. If you have any strawberries left over, remove stems and add extra slices on top of the cake.
I prefer to make this using reduced fat cream cheese, condensed milk, and Cool Whip...it knocks out some fat and calories and still tastes PHENOMENAL!
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