Autumn Pumpkin Raspberry Bundt Cake

Recipe Rating:	27 Ratings4
Category:	Cakes
Collections:	Thanksgiving Table
Serves:	20
Prep Time:	30 Min
Cook Time:	1 Hr 5 Min

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	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

Pinched by jabrinegar, and 5,747 more.

Liz Owen

Well Seasoned

Norman, OK (pop. 110,925)

Lizzy3366

Member Since Nov 2010

Liz's Notes:

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!

Comments from the Test Kitchen:

The fresh raspberries in this cake are simply delightful and lend a terrific, fresh flavor!

Directions

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.

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.