Comida Kraft
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Angel Food Surprise Cake

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What You Need

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Make It

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  • Bake angel food cake according to package directions then let completely cool as directed.
  • While cake is cooling, slice 1-1/2 lb. of fresh strawberries into a bowl. The remaining berries slice in half vertically then put into another bowl. Store berries in refrigerator until ready to use.
  • When cake is completely cool, carefully slice off top of cake about 1/25" thick, carefully remove then set aside. Make a tunnel in the cake leaving about 1 inch on bottom, 1/2 inch around tube center, 1/25" around outer edge by tearing cake into bite-size pieces then put into a large mixing bowl.
  • To the cake pieces, add the sliced strawberries and one large tub of thawed whipped topping. Mix thoroughly then stuff into tunnel of cake, over-stuffing if necessary. Carefully put top of cake back onto the stuffed angel food cake. Completely frost the sides and then top of cake with the 2nd container of thawed whipped topping. Place strawberry halves on top to decorate cake. May add mint leaves, if desired.
  • Place cake in refrigerator until ready to serve. If there is any leftover cake, keep stored in the refrigerator.


Approximately 2 pounds fresh sliced peaches or nectarines or 2 quarts fresh blueberries may be substituted for the fresh strawberries, if desired. If you don't like the cake to be as fruity, add less fruit. I'm the biological mother of 8 children (5 boys and 3 girls, ages 24 down to 9), step-mother of 10 children (6 boys and 4 girls, ages 39 down to 5), step-grandmother of 7 children (4 boys and 3 girls, ages 17 down to 2). This cake is a favorite of my entire extended family so I bake it frequently and needless to say, there is NEVER leftover cake.

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