The Bake-Off is Coming: Hot Pink Raspberry and Cream Cake Recipe

Hot Pink Raspberry Cake - Bake-Off

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Darn-tooting you love this cake. It's the perfect color: pink! Since we eat with our eyes first, why not treat yourself to something as sweet, both literally and figuratively, as this Hot Pink Raspberry and Cream Cake? This Bake-Off finalist recipe comes from Dawn Onuffer of Crestview, Florida. The tartness of the raspberries is a wonderful complement to all of those luscious, creamy layers. Enjoy!

Hot Pink Raspberry and Cream Cake

Active time: 30 mins

Total time: 1 hour, 40 mins


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


  1. Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with nonstick 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 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. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.