Hot Pink Raspberry and Cream Cake

Create layers of luscious cream and cake with a tart punch of fresh raspberries. MORE+ LESS-

By Pillsbury Kitchens

July 2, 2013

Bake-Off® Contest 46, 2013

Dawn Onuffer

Crestview, Florida

Ingredients

1 1/4

cups Pillsbury BEST® Self-Rising Flour

eggs

cup Pillsbury™ Funfetti® Hot Pink Vanilla Flavored Frosting

3/4

cup sugar

package (8 oz) cream cheese, softened

container (8 oz) frozen whipped topping, thawed

cups fresh raspberries

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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.