Autumn Pumpkin Raspberry Bundt Cake
By
Liz Owen
@Lizzy3366
1
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!
Rating:
★★★★☆ 27 votes4
Comments:
Serves:
20
Prep:
30 Min
Cook:
1 Hr 5 Min
Method:
Bake
Ingredients
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CAKE INGREDIENTS:
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3 call purpose flour
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2 tspbaking soda
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1 tspsalt
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2 tspground cinnamon
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2 cwhite sugar
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1 1/2 cvegetable oil
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2 tspvanilla extract
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8 ozsour cream
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1 cone cup canned pumpkin
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4eggs
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1 cchopped walnuts
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3/4 craspberries cut in half
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1/4 craspberries whole
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FROSTING INGREDIENTS:
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4 ozcream cheese
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1 3/4 cconfectioners' sugar
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8 ozfrozen whipped topping, thawed
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·red and yellow food coloring
How to Make Autumn Pumpkin Raspberry Bundt Cake
- 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. - 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.
