Strawberry Tunnel Cream Cake
Add to Recipe Box
Add to Grocery List
Pillsbury® Angel Food Premium Cake Mix
Or 1 (10-inch) prepared angel food cake
1 (3 oz.) package cream cheese, softened
2/3 cup (7 oz.)
Eagle Brand® Sweetened Condensed Milk
2 tablespoons lemon juice
1/2 teaspoon almond extract
1 to 2 drops red food coloring
1/2 cup chopped fresh strawberries
1 (8 oz.) container frozen whipped topping, thawed
6 to 8 strawberries, for garnish
Mint leaves, for garnish
INVERT cake onto serving plate. Cut 3/4-inch slice crosswise from top of cake. Remove top. With sharp knife, cut around cake 3/4-inch from center hole and 3/4-inch from outer edge, leaving cake walls 3/4-inch thick. Remove cake from center, leaving 3/4-inch base on bottom of cake. Tear cake removed from center into bite-size pieces.
BEAT cream cheese in a large bowl with electric mixer until fluffy. Gradually add sweetened condensed milk; beat until smooth. Stir in lemon juice, almond extract and food coloring, if desired; mix well. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1/2 cup whipped topping. Fill cavity of cake with cream cheese mixture. Replace top slice of cake.
FROST with remaining whipped topping. Chill 3 hours or until set. Garnish cake with strawberries and mint.