Hot Pink Raspberry and Cream Cake

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

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 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 cups fresh raspberries
  

Instructions

• Heat oven to 350 degrees F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
• 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.
• Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 15 minutes.
• Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
• 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.
• 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.

prep time 30 min | servings 8

Nutrition Facts Serving Size: 1 Serving Calories 500 Calories from Fat 200 Total Fat 22g Saturated Fat 11g Trans Fat 2 1/2g Cholesterol 80mg Sodium 180mg Total Carbohydrate 69g Dietary Fiber 3g Sugars 25g Protein 6g

% 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

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Pillsbury