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Hot Pink Raspberry and Cream Cake

(5)
  5 reviews
  • 30 min prep time
  • 1 hr 40 min total time
  • 7 ingredients
  • 8 servings
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Create layers of luscious cream and cake with a tart punch of fresh raspberries.

Bake-Off® Contest 46, 2013
Dawn Onuffer
Crestview, Florida

Ingredients

1 1/4
cups Pillsbury BEST® Self-Rising Flour
2
eggs
1
cup Pillsbury™ Funfetti® Hot Pink Vanilla Flavored Frosting
3/4
cup sugar
1
package (8 oz) cream cheese, softened
1
container (8 oz) frozen whipped topping, thawed
2
cups fresh raspberries

Steps

  • 1 Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
  • 2 In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
  • 3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
  • 4 To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
  • 5 To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
  • 1 Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
  • 2 In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
  • 3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
  • 4 To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
  • 5 To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
200
% Daily Value
Total Fat
22g
33%
Saturated Fat
11g
57%
Trans Fat
2 1/2g
Cholesterol
80mg
26%
Sodium
180mg
8%
Total Carbohydrate
69g
23%
Dietary Fiber
3g
13%
Sugars
25g
25%
Protein
6g
6%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
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