AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE

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Autumn Pumpkin-Raspberry Bundt® Cake image

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

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup fresh raspberries, divided
2 cups white sugar
1 ½ cups vegetable oil
1 (8 ounce) container sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
4 eggs
1 cup chopped walnuts
1 ¾ cups confectioners' sugar
1 (3 ounce) package cream cheese
1 drop red food coloring, or as desired
1 drop yellow food coloring, or as desired
1 (8 ounce) container frozen whipped topping, thawed

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

Lusiba Rajjab
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This is a must-try recipe for any pumpkin lover!


Legend widows
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Overall, I thought this cake was very good. I would definitely make it again.


nkosinathi more yoh
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This cake is a bit time-consuming to make, but it's worth the effort.


ADEKOLA ADEOLA
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I made this cake for a bake sale and it was a huge success. Everyone loved it!


Harrison Cullen
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This cake is a great way to use up leftover pumpkin puree.


Arsalan Arsa
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I'm allergic to nuts, so I omitted the walnuts from the recipe. The cake was still delicious.


Different HD Designer
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This cake is perfect for fall. It's moist, flavorful, and has just the right amount of sweetness.


Alphaline Anyona
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I'm not a baker, but this recipe was easy to follow and the cake turned out great!


OP NLB
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The cake was dry and bland. I wouldn't recommend this recipe.


Jimmy Thanks
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The cake was a little too sweet for my taste, but I still enjoyed it.


Larry Soule
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I didn't have any raspberries, so I used blueberries instead. The cake still tasted great.


Alexa Lauren
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I followed the recipe exactly and the cake turned out perfectly.


Ramirez Martinez
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This is the best pumpkin bundt cake I've ever had.


Ssemata Derrick
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The cake was a hit at my Thanksgiving party. Everyone loved it!


zoey fetse
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This 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.