Best 3 Autumn Pumpkin Raspberry Bundt Cake Recipes
Autumn Pumpkin Raspberry Bundt Cake: A symphony of flavors and textures, this delectable bundt cake captures the essence of fall. With its moist pumpkin cake base, studded with sweet raspberries and warm autumn spices, it's a treat that tantalizes the taste buds. Drizzled with a luscious cream cheese glaze, it elevates this cake to a masterpiece, making it perfect for cozy gatherings, festive occasions, or simply as a sweet indulgence. Along with the main recipe, you'll also discover variations that add a touch of intrigue: a gluten-free version for those with dietary restrictions, a boozy twist with the addition of bourbon or rum, and a delightful vegan rendition for those seeking plant-based alternatives.
Here are our top 3 tried and tested recipes!
AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE
This is a recipe I entered in the Great Pumpkin Bake-Off in Newcastle, OK at T.G. Farms on October 30, 2010. I won first prize in the Breads, Cookies, and Cakes category and the Grand Prize overall. I've always wanted to enter a baking contest, and it was fun. The only criteria was the recipe had to have pumpkin in it. I researched it and didn't find another recipe like it. I hope you and your family enjoy it! Decorate with fall foliage as desired.
Provided by lizzy3366
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 14
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
- Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
- Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
- Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 73.2 g, Cholesterol 67 mg, Fat 40.2 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 11.6 g, Sodium 439.6 mg, Sugar 49.1 g
AUTUMN PUMPKIN RASPBERRY BUNDT CAKE
The fresh raspberries in this cake are simply delightful and lend a terrific, fresh flavor!
Provided by Liz Owen
Categories Cakes
Time 1h35m
Number Of Ingredients 19
Steps:
- 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.
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly affect the flavor of your bundt cake. Use fresh, ripe fruit and flavorful spices for the best results.
- Cream the Butter and Sugar Properly: This step is essential for creating a light and fluffy cake. Make sure to cream the butter and sugar together until they are light and fluffy, about 2-3 minutes.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
- Bake the Cake Properly: Follow the recipe's instructions carefully for the baking time and temperature. Insert a toothpick into the center of the cake to check for doneness. If the toothpick comes out clean, the cake is done.
- Cool the Cake Completely: Before you glaze or frost the cake, make sure it is completely cool. This will help prevent the glaze or frosting from melting or running off the cake.
Conclusion:
This Autumn Pumpkin Raspberry Bundt Cake is a delicious and festive treat that is perfect for fall gatherings. With its moist, fluffy texture, sweet and tangy flavors, and beautiful presentation, this cake is sure to be a hit. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and yields amazing results. So, preheat your oven, gather your ingredients, and let's bake this delightful bundt cake together!
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