Print Recipe

Hot Pink Raspberry and Cream Cake

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

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


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