Autumn Pumpkin Raspberry Bundt Cake

3
Liz Owen

By
@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!

Blue Ribbon Recipe

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


Rating:

★★★★☆ 27 votes

Comments:
Serves:
20
Prep:
30 Min
Cook:
1 Hr 5 Min
Method:
Bake

Ingredients

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  • 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

How to Make Autumn Pumpkin Raspberry Bundt Cake

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.

Printable Recipe Card

About Autumn Pumpkin Raspberry Bundt Cake

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




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