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

1. 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.
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 for 18 to 20 minutes or until wooden pick inserted in center comes out clean.
4. Cool in pans for 15 minutes.
5. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
6. 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.
7. 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.
8. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar.
9. 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 (used with permission): Pillsbury