Autumn Pumpkin Raspberry Bundt Cake
|3 c||all purpose flour|
|2 tsp||baking soda|
|2 tsp||ground cinnamon|
|2 c||white sugar|
|1 1/2 c||vegetable oil|
|2 tsp||vanilla extract|
|8 oz||sour cream|
|1 c||one cup canned pumpkin|
|1 c||chopped walnuts|
Try Diamond of California Nuts
|3/4 c||raspberries cut in half|
|1/4 c||raspberries whole|
|4 oz||cream cheese|
|1 3/4 c||confectioners' sugar|
|8 oz||frozen whipped topping, thawed|
|red and yellow food coloring|
I won Grand Prize and 1st Prize with this cake at the Great Pumpkin Bake Off, October 2010 in Newcastle, OK. I hope your family enjoys it!
The fresh raspberries in this cake are simply delightful and lend a terrific, fresh flavor!
In a large bowl combine sugar and oil. Blend in vanilla, sour cream and pumpkin. Beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fold in halved Raspberries. Spread batter into prepared pan.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Then Frost with Cream Cheese Frosting and decorate with whole Raspberries and fall foliage as desired.