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 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
Collection: Thanksgiving Table