Ingredients
1 package (16 ounces) angel food cake mix6 ounces cream cheese, softened1 can (14 ounces) sweetened condensed milk1/3 cup lemon juice1/4 teaspoon almond extract, optional6 drops red food coloring, optional1 cup sliced fresh strawberries1 carton (12 ounces) frozen whipped topping, thawed, divided
Preparation
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.
