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Hot Pink Raspberry and Cream Cake

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Hot Pink Raspberry and Cream Cake
  • Prep 30 min
  • Total 1 hr 40 min
  • Ingredients 7
  • Servings 8
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Create layers of luscious cream and cake with a tart punch of fresh raspberries.
Updated Jul 2, 2013
Bake-Off® Contest 46, 2013
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.

Nutrition Information

500 Calories, 22g Total Fat, 6g Protein, 69g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
11g
57%
Trans Fat
2 1/2g
Cholesterol
80mg
26%
Sodium
180mg
8%
Potassium
140mg
4%
Total Carbohydrate
69g
23%
Dietary Fiber
3g
13%
Sugars
25g
Protein
6g
% 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.
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