Hot Pink Raspberry and Cream Cake

From PILLSBURY BAKING

Makes 8 servings

 

Pretty in pink, this cake is perfect for Valentine’s Day, a princess party, or a summer bash.

INGREDIENTS

Nonstick cooking spray

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 oz) package cream cheese, softened

1 (8 oz) container frozen whipped topping, thawed

2 cups fresh raspberries

 

DIRECTIONS

1.Heat oven to 350 degrees. Line bottoms of 2 (8”) round cake pans with parchment paper; spray paper with 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 for 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.

6.Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.

 

Find this recipe and more holiday treats at pillsburybaking.com