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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

  • 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


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