Autumn Pumpkin Raspberry Bundt Cake


Liz Owen Recipe

By Liz Owen Lizzy3366


Rating:
Serves:
20
Prep Time:
Cook Time:
Method:
Bake
Comments:

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!

Blue Ribbon Recipe

Notes from the Test Kitchen:
The fresh raspberries in this cake are simply delightful and lend a terrific, fresh flavor!

Ingredients

CAKE INGREDIENTS:
3 c
all purpose flour
2 tsp
baking soda
1 tsp
salt
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
4
eggs
1 c
chopped walnuts
3/4 c
raspberries cut in half
1/4 c
raspberries whole
FROSTING INGREDIENTS:
4 oz
cream cheese
1 3/4 c
confectioners' sugar
8 oz
frozen whipped topping, thawed
red and yellow food coloring

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour 12 x18 inch Bundt Pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
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.
2
In a large bowl, beat cream cheese and sugar until smooth with enough drops of Red and Yellow Food coloring to make it the orange color you want. Fold in whipped topping.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American


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164 Comments

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Leanne Macias luvs2pardy
Aug 15, 2014
Wow! (re: all the comments in the last cpl of yrs, yes I actually skimmed thru them ;-) I came back to this recipe after making it for the 1st time for Thanksgiving 2011 after coming across a notification e/m I had saved about a comment that had been made Nov. '13. I guess I kept it bc I was meaning to come back & comment on it. But when I clicked "Read Comment" I was informed that it had been removed. I don't think it was too dirogitory but sum1 did, oh well.

Any who, I just wanted to reply to some of those comments:

1st - LOL @ Janet Carey back on 11/2/12, pg. 31. I thought ur last sentence was vry fitting considering how many times that question had been asked ;-) If only ppl would take the time to read at least some comments they would, on occasion, find an answer to their question b4 it gets asked for the umtenth time. I know not every 1 can read ALL the comments but for me, esp if I have a question of my own, I will read to see if there is an answer b4 I ask it.

2nd - Liz hasn't replied in yrs on her recipe. I was just wondering if any1 here knew her well enuff to know if she's ok or not? Or maybe, Liz, you will see this and can answer? I hope you are alright.

3rd - To answer many ppl's questions regarding pan sz...my bundt pan is 9" & it came out perfect...the pic shown for the recipe is in fact my cake I made way back when :D And as I've seen many, many times...YOU can experiment. The way I see it the recipe is written the way it is bc that is how the contributor made it.

And finally to Liz (&/or the Test Kitchen) - I hadn't noticed 'til 2day that it is my photo that is being used to represent this recipe. I am so flattered and I just wanted to say Thank You!
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Dolores Wachowski deepro29
Oct 28, 2013
Looks like a great recipe. Since I don't use cool whip I will frost with a cream cheese frosting and instead of raspberries I will add partially cooked apple slices. Gonna try it tonite. Thx a bunch.
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Nancy J. Patrykus Finnjin
Sep 28, 2013
Congragulations!!!!THanks for sharing!!!
POSITIVELY BEAUTIFUL!
LOOKS DELISH!
PINCHED....nancy 9/28/13
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Nov 13, 2012 - Tiffany Bannworth shared this recipe with discussion group: For the Love of Husbands, Children, and From Scratch Cooking
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Gail Springsteen gail0925
Nov 3, 2012
Well, if people read quickly, they might not even really see the "c" next to the word "canned." I sometimes kind of wish there was an easier way to see previous comments. We're writing on page 14; how many people are going to go back and read all those comments? If I was a IT guru, I would have an FAQ section on the recipes and if someone asked a question, it would key them to a previous question with the same key words or something . . . but I'm not, so . . . Or have questions with subjects so they could be in categories and easier to look at. But that's just me.