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.

Gallery

Recipe Summary

prep:
30 mins
cook:
55 mins
additional:
30 mins
total:
1 hr 55 mins
Servings:
14
Yield:
1 tube cake
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).

    Advertisement
  • 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

670 calories; protein 7.3g 15% DV; carbohydrates 73.2g 24% DV; fat 40.2g 62% DV; cholesterol 67mg 22% DV; sodium 439.6mg 18% DV. Full Nutrition
Advertisement
Advertisement