autumn pumpkin raspberry bundt cake

Name: Autumn Pumpkin Raspberry Bundt Cake
Prep time: 30 min
Cook time: 1 h 5 min
Yield: 20
Cuisine: American
Ingredients: ## CAKE; 3 cup(s) all-purpose flour; 2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 2 teaspoon(s) ground cinnamon; 2 cup(s) granulated sugar; 1 1/2 cup(s) vegetable oil; 2 teaspoon(s) vanilla extract; 8 ounce(s) sour cream; 1 cup(s) canned pumpkin; 4 large eggs; 1 cup(s) chopped walnuts; 3/4 cup(s) raspberries, cut in half; 1 cup(s) raspberries whole, for garnish; ## FROSTING; 4 ounce(s) cream cheese; 1 3/4 cup(s) confectioners' sugar; - red and yellow food coloring; 8 ounce(s) frozen whipped topping, thawed

(27 RATINGS)

6.08K Pinches 20 Photos

Liz Owen

Oklahoma City, OK

Updated on Nov 4, 2025

I won the 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.

Rate

Autumn Pumpkin Raspberry Bundt Cake ready to be sliced.

Blue Ribbon Recipe

If you love fresh raspberries, you'll enjoy this tender pumpkin raspberry Bundt cake. Filled with flavor, it's heavy on cinnamon. The fresh raspberries add a pop of their sweet, tart flavor that's a contrast to the chopped walnuts. The whipped cream cheese frosting tinted orange is where this homemade Bundt cake becomes special. Tinting it orange makes this cake a beautiful addition to a Thanksgiving table.

— The Test Kitchen

prep time 30 Min

cook time 1 Hr 5 Min

method Bake

yield 20 serving(s)

Ingredients

CAKE
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups granulated sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
8 ounces sour cream
1 cup canned pumpkin
4 large eggs
1 cup chopped walnuts
3/4 cup raspberries, cut in half
1 cup raspberries whole, for garnish
FROSTING
4 ounces cream cheese
1 3/4 cups confectioners' sugar
- red and yellow food coloring
8 ounces frozen whipped topping, thawed

How To Make autumn pumpkin raspberry bundt cake

Test Kitchen Tips

To achieve our color orange we used 10 drops of yellow food coloring and 2 drops of red.

Step 1

Preheat oven to 350 degrees F. Grease and flour a 12 x 18-inch Bundt pan.

Step 2

Sift together the flour, baking soda, salt, and cinnamon. Set aside.
Step 3

In a large bowl, combine sugar and oil.
Step 4

Blend in vanilla, sour cream, and pumpkin. Beat in eggs one at a time.
Step 5

Gradually beat in the flour mixture.
Step 6

Stir in nuts.
Step 7

Fold in halved raspberries.
Step 8

Spread batter into the prepared pan.
Step 9

Bake in the preheated oven for 60 - 75 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 10

Remove from the pan and allow it to cool completely.
Step 11

For the frosting, 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.
Step 12

Fold in the whipped topping.
Step 13

Then frost the cooled cake with the cream cheese frosting.
Step 14

Decorate with whole raspberries and fall foliage as desired.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)

calories: 421 kcal, carbohydrates: 52 g, cholesterol: 50 mg, fat: 27 g, fiber: 2 g, protein: 5 g, saturated fat: 7 g, sodium: 271 mg, sugar: 24 g, unsaturated fat: 20 g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

Discover More

Comment & Reviews

Just A Pinch Sweepstakes