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Pillsbury Bake Off Winner - Delicious Dessert

Updated on October 21, 2016
Pamela99 profile image

I am interested in making some delicious, unusual meals and desserts, particularly for special occasions.

Pilllsbury Bake Off Facts

The Pillsbury annual bake off contest took place in Orlando, Florida, March 24-27, 2012. Their annual bake off contest began in 1949, in NYC at the Waldorf Astoria Hotel. In 1949, Theodora Smafield won $50,000 for her No-Knead Water-Rising Twists. This year the wining prize is a whooping $1,000,000! Plus, the winner may choose $10,000 in GE kitchen appliances.

There are a total of three competing categories, so the winners of the other two categories win each won $5,000, plus $3,000 in GE appliances. In addition, there is prize from Jif Peanut Butter for the best recipe containing a minimum of 1/4 cup of the peanut butter. GE also gives an award for what they consider the most innovative recipe of $5,000. The Crisco award for using a minimum of 1 tablespoon of Crisco is $5,000. Finally, Eagle Brand gives an award for using 1 can of Eagle Brand for $5,000.

Pillsbury Logo


Host - Martha Stewart

The Martha Stewart Show, held on March 27th announced the contest winner, Christina Verrelli, from Pennsylvania, for her great recipe named Pumpkin Ravioli with Salted Caramel Whipped Cream. Martha Steward hosted the 45th Pillsbury Bake-Off Contest this year. Last year’s winner was Terri Sherman for her recipeof Asparagus, Artichoke and Red Pepper Pizza.

Martha with Grand Prize Winner


Pillsbury Recipes Cookbooks

Pillsbury: Best of the Bake-off Cookbook: 350 Recipes from Ameria's Favorite Cooking Contest
Pillsbury: Best of the Bake-off Cookbook: 350 Recipes from Ameria's Favorite Cooking Contest

This book shares prize-winning recipes, exciting culinary talent, and inspirational stories from the contestants themselves. These components, combined with more than 120 full-color photographs, 100 sidebars featuring helpful cooking tips, anecdotes about the contest


Bake Off Catagories

There are three categories in which contestants may compete:

  • "Breakfast & Brunches - Casual brunch or weekend family breakfast ideas.
  • Entertaining Appetizers – Appetizers and snacks to serve at casual gatherings with family and friends or for entertaining.
  • Sweet Treats – Quick and easy treats for anytime celebrations."

Rules for Competition

Initially, if your want to compete, you must submit your recipe or recipes via the internet or by the US mail. One hundred finalists were chosen to compete in Orlando. Those chosen won a full expense paid trip to Orlando, which included airfare, accommodations at the Peabody Hotel with double occupancy, daily sponsored meals and a GE counter top Microwave. Therefore, just being chosen in the top 100 finalist gave the contestants a trip package worth approximately $1,615.

There are some rules for the contestants, as they must be over 18, not a professional cook, professional food blogger, student or graduate of a culinary school or employee of one of the sponsoring companies. Also, the contestant must certify their recipe is original, their own creation and it can’t have ever been published. The recipes must contain 1 ingredient from List A and a second ingredient from List A or B, found on the Pillsbury contest rule website.

Pumpkin Ravioli with Salted Caramel Whipped Cream

Rating for Pumplin Ravioli with Salted Caramel Whipped Cream

5 stars from 1 rating of Pumpkin Ravioli

Cook Time

Prep time: 1 hour 10 min
Cook time: 11 min
Ready in: 1 hour 21 min
Yields: 12 Servings


  • 4 Tbsp. Land O Lakes butter, melted
  • 2 pkgs. 3 oz. cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 Land O Lakes Egg Yolk
  • 1/2 tsp. Mcormick Pure Vanilla Extract
  • 1/4 cup sugar
  • 5 Tbsp. Pillsbury Best All Purpose flour
  • 1/2 tsp. McCormick Pumpkin Pie spice
  • 1/3 cup Fisher Chef's Naturals Chopped pecans, finely chopped
  • 2 cans Pillsbury Cresent Creations, refrigerated seamless dough sheet
  • 1 cup heavy whipping cream
  • 1/8 tsp. salt
  • 5 tbsp. Hershey's caramel syrup
  • 4 tbsp. McCormick Cinnamon sugar


  1. Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
  2. Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Next, lightly score bottom half of dough into 12 squares (3x2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling.
  3. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
  4. Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
  5. Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
  6. To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutritional Information

Nutrition Facts
Serving size: 1 Ravioli
Calories 380
Calories from Fat225
% Daily Value *
Fat 25 g38%
Saturated fat 13 g65%
Carbohydrates 35 g12%
Sugar 16 g
Fiber 1 g4%
Cholesterol 70 mg23%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Judging Criteria

Judging, done by food professionals and an independent judging agency, is based on three criteria:

  • Taste
  • Appearance
  • Creativity

The judges pick twenty of the top recipes and put them online during the summer at for 2 weeks. Over 18 year old individuals may vote during that time, but only 1 time for each category. The ten recipes with the most votes will ensure that the contestant is a finalist. The other 90 contestants are chosen by the judges.

Handy in the kitchen?

Would you ever consider ering this contest?

See results

In Conclusion

The Pillsbury Bake Off competition is obviously stiff. However, if you have some culinary skills you might want to stop buying those lottery tickets and get into the kitchen. The various recipes which are new each year look mouth-watering good.

Many are calorie laden, but some are quite healthy and we all need a little something that is extra special every once in a while. The cookbooks from these contests are best sellers and always highly rated. It is nice to cook something a bit new and different for your family or yourself.

© 2012 Pamela Oglesby


Submit a Comment

  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    drbj, That is quite a grand prize. Thanks for your comments.

  • drbj profile image

    drbj and sherry 5 years ago from south Florida

    Had no idea, Pamela, that the Pillsbury Contest was still in full swing. Thanks for this interesting update. So the top prize is a million bucks? Up from $50,000 in '49? And they say we have no inflation! Heh, heh.

  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    It would be great to win that contest. I didn't know the prizes were so large either. I appreciate your comments.

  • debbie roberts profile image

    Debbie Roberts 5 years ago from Greece

    I've seen Pilsbury products in the fridges in supermarkets, but I didn't realise they were such a big company. That must be some feeling to win a competition like that with a recipe that you have created yourself, pumpkin ravioli sounds interesting.

    An interesting hub, voted up and shared.

  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    prasetio, I thought this recipe sounded great also. I want to try it. I hope you enjoy it with your mom. Thanks so much for your comments. Take care.

  • prasetio30 profile image

    prasetio30 5 years ago from malang-indonesia

    Dear, Pamela. I love this recipe. It sound delicious and the picture so yummy. I can't wait to make it and share this hub with my mom. Thanks, you have enclosed the nutritional value as well. No wonder this recipe won the competition. Rated up and useful. Have a nice weekend!

    Love and peace,

  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    Peggy, Maybe it is a worthwhile venture for you as you post so many excellent recipes. I appreciate your comments.

  • Peggy W profile image

    Peggy Woods 5 years ago from Houston, Texas

    Hi Pamela,

    I have never thought about entering a contest. Knowing that the top 100 finalists win a trip makes it worth considering. Enjoyed this article. Voted up, useful and interesting. Thanks!

  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    anginwu, I'm glad you enjoyed the hub and I appreciate your comments.

  • anglnwu profile image

    anglnwu 5 years ago

    Interesting article on baking contest, didn't know it's such an elaborate process. The pumpkin ravioli looks fabulous. Thanks for sharing.

  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    Ruby, I agree concerning Martha Stewart. Thanks for your comments.

  • always exploring profile image

    Ruby Jean Fuller 5 years ago from Southern Illinois

    Interesting article Pam. I admire Martha Stewart. Her show gets better each year. I would never enter a cooking contest. If it doesn't come out of a box, I'm out..HaHa

  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    Frog Prince, You have discovered your new calling. Thanks for the comments.

  • The Frog Prince profile image

    The Frog Prince 5 years ago from Arlington, TX

    I reckon I need to throw on my apron and get jiggy with it.


  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    Rtalloni, I think it would be fun also. Thanks for your comments.

    teaches, I'm glad you enjoyed the hub. Martha is always involved in interesting and helpful things. I appreciate your comments.

  • teaches12345 profile image

    Dianna Mendez 5 years ago

    You got to hand it to Martha, she's always doing something interesting for others. I did love the recipe idea and it would make for a wonderful treat. This is a great contest for those who have the culinary skill. Enjoyed the read!

  • RTalloni profile image

    RTalloni 5 years ago from the short journey

    What fun it would be to enter and enjoy the process! Lots of food for thought wrapped up in this hub. :)