autumn pumpkin raspberry bundt cake

★★★★☆ 27 Reviews
Lizzy3366 avatar
By Liz Owen
from Oklahoma City, OK

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 @kitchencrew
★★★★☆ 27 Reviews
serves 20
prep time 30 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For autumn pumpkin raspberry bundt cake

  • 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

  • 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.

Categories & Tags for Autumn Pumpkin Raspberry Bundt Cake:

ADVERTISEMENT
ADVERTISEMENT