Tunnel Of Berries Cake Recipes

Steps:

• Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
• Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.

Steps:

• Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour. , 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., 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. , Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

Steps:

• Place cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut a 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or side of cake. Remove cutout and reserve for other use. (See tip.)
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; pour into separate medium bowl. Add COOL WHIP; stir with whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread.
• Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened. Stir in 3/4 cup blueberries; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened COOL WHIP mixture. Top with the remaining blueberries just before serving.

Steps:

• Slice the top 1/4 of the cake off and set aside. Hollow out a tunnel in the cake leaving 1/2 inch walls on either side.
• In a large bowl, beat the cream cheese until fluffy. Beat in the milk and lemon juice until smooth. Stir in the food coloring and extract.
• Cube the cake removed from the tunnel and add them and the berries into the bowl. Fold in 1 cup whipped topping. Spoon into the tunnel and replace cake top.
• Spread the cake with the remaining whipped topping. Refrigerate 4 hours or overnight.