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
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Lusiba Rajjab
l_rajjab76@gmail.comThis is a must-try recipe for any pumpkin lover!
Legend widows
legend_widows@gmail.comOverall, I thought this cake was very good. I would definitely make it again.
nkosinathi more yoh
yoh-n81@aol.comThis cake is a bit time-consuming to make, but it's worth the effort.
ADEKOLA ADEOLA
adeola.adekola49@hotmail.co.ukI made this cake for a bake sale and it was a huge success. Everyone loved it!
Harrison Cullen
h@hotmail.comThis cake is a great way to use up leftover pumpkin puree.
Arsalan Arsa
arsa.arsalan18@gmail.comI'm allergic to nuts, so I omitted the walnuts from the recipe. The cake was still delicious.
Different HD Designer
designerd85@gmail.comThis cake is perfect for fall. It's moist, flavorful, and has just the right amount of sweetness.
Alphaline Anyona
a.alphaline@yahoo.comI'm not a baker, but this recipe was easy to follow and the cake turned out great!
OP NLB
nlb-op@hotmail.co.ukThe cake was dry and bland. I wouldn't recommend this recipe.
Jimmy Thanks
t-j@gmail.comThe cake was a little too sweet for my taste, but I still enjoyed it.
Larry Soule
s_l@yahoo.comI didn't have any raspberries, so I used blueberries instead. The cake still tasted great.
Alexa Lauren
a.l37@gmail.comI followed the recipe exactly and the cake turned out perfectly.
Ramirez Martinez
ramirez.m@aol.comThis is the best pumpkin bundt cake I've ever had.
Ssemata Derrick
s.derrick@hotmail.comThe cake was a hit at my Thanksgiving party. Everyone loved it!
zoey fetse
f_zoey50@gmail.comThis autumn pumpkin raspberry bundt cake was incredibly moist and flavorful. The combination of pumpkin and raspberry was perfect, and the cake was not too sweet.