Autumn Pumpkin Raspberry Bundt Cake

Liz Owen Recipe

By Liz Owen Lizzy3366

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!


Recipe Rating:
 27 Ratings
Serves:
20
Prep Time:
Cook Time:
Cooking Method:
Bake

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

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.