Hot Pink Raspberry and Cream Cake

Create layers of luscious cream and cake with a tart punch of fresh raspberries.

  • prep time 30 min
  • total time 1 hr 40 min
  • ingredients 7
  • servings 8

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
  • 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
    22%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    180mg
    180%;
    Total Carbohydrate
    69g
    69%
    (Dietary Fiber
    3g
    3%
      Sugars
    25g
    25%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    6%;
    Calcium
    6%;
    Iron
    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 Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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