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Pillsbury Bake Off Winner - Delicious Dessert

I am interested in making delicious, unusual meals and desserts, particularly for special occasions. Quick and easy meals are also great.


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.

Host - Martha Stewart

The Martha Stewart Show, held in 2012 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 recipe of Asparagus, Artichoke and Red Pepper Pizza.

Martha Stewart Announces the Pillsbury Bake-Off Winner

Bake Off Catagories

There are three categories in which contestants may compete:

  • "Breakfast & Brunches - Casual brunch or weekend family breakfast ideas.
  • EntertainingAppetizers – 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

Cook Time

Prep timeCook timeReady inYields

1 hour 10 min

11 min

1 hour 21 min

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.

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 www.bakeoff.com 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?

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.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.


Pamela Oglesby (author) from Sunny Florida on April 08, 2012:

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

drbj and sherry from south Florida on April 08, 2012:

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.

Pamela Oglesby (author) from Sunny Florida on April 07, 2012:

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

Debbie Roberts from Greece on April 07, 2012:

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.

Pamela Oglesby (author) from Sunny Florida on April 07, 2012:

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 from malang-indonesia on April 07, 2012:

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,

Pamela Oglesby (author) from Sunny Florida on April 07, 2012:

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

Peggy Woods from Houston, Texas on April 07, 2012:

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!

Pamela Oglesby (author) from Sunny Florida on April 07, 2012:

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

anglnwu on April 06, 2012:

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

Pamela Oglesby (author) from Sunny Florida on April 06, 2012:

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

Ruby Jean Richert from Southern Illinois on April 06, 2012:

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

Pamela Oglesby (author) from Sunny Florida on April 06, 2012:

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

The Frog Prince from Arlington, TX on April 06, 2012:

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


Pamela Oglesby (author) from Sunny Florida on April 06, 2012:

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.

Dianna Mendez on April 06, 2012:

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 on April 06, 2012:

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

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