Patriotic Tunnel Cake

This Patriotic Tunnel Cake is a quick and easy dessert for Memorial Day, 4th of July, Labor Day, or anytime! It's filled with fresh whipped cream, strawberries, and blueberries!

Course Dessert

Cuisine American

Keyword 4th of July, cake

Prep Time 1 hour 10 minutes

Total Time 1 hour 10 minutes

Servings people

Calories 435kcal

Author Jillian - a Food, Folks and Fun original!

Ingredients

1 store-bought or prepared angel food cake about 10-inches

Cream Cheese Whipped Cream Frosting

2 cups whipping cream
½ teaspoon vanilla extract
8 ounces cream cheese softened
¼ cup powdered sugar

Filling & Garnish

½ cup chopped strawberries plus more for garnish
½ cup blueberries plus more for garnish

US Customary - Metric

Instructions

Using a serrated knife cut off the top 1 inch of cake crosswise; set aside (see picture above).
Using a paring knife, cut all around the cake 1 inch from the inner edge. DO NOT cut all the way through the bottom, leaving a 1-inch-thick cake base on the bottom. Repeat and cut 1 inch from the outer edge.
Remove the cake from the cut cake ring, leaving about a 1-inch base at the bottom.

For the Cream Cheese Whipped Cream Frosting:

In the bowl of a stand mixer add the whipping cream and vanilla, whip on medium-high until stiff peaks form, about 4-5 minutes. Transfer to a bowl and set aside. Using the same stand mixer bowl, add the cream cheese and powdered sugar and mix on medium speed until smooth and cream, about 2 minutes. Fold in the whipped cream until combined.

To Fill:

In a small bowl add 1 cup of the Cream Cheese Whipped Cream Frosting. Fold in the berries and fill the cake cavity.

To Finish:

Add the cake top back on and frost the entire cake with the remaining frosting and garnish with reserved berries.
Chill for at least 1 hour before serving.

Nutrition