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||canned pumpkin|
|1 c||chopped walnuts|
|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|
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DirectionsPreheat 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.