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.

1
Prep Time:
30 mins
Cook Time:
55 mins
Additional Time:
30 mins
Total Time:
1 hrs 55 mins
Servings:
14
Yield:
1 tube cake

Ingredients

Cake:

  • 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

Frosting:

  • 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

Directions

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

  2. Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.

  3. Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.

  4. 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.

  5. 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.

  6. 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 (per serving)

670 Calories
40g Fat
73g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 670
% Daily Value *
Total Fat 40g 52%
Saturated Fat 12g 58%
Cholesterol 67mg 22%
Sodium 440mg 19%
Total Carbohydrate 73g 27%
Dietary Fiber 3g 9%
Total Sugars 49g
Protein 7g
Vitamin C 3mg 16%
Calcium 55mg 4%
Iron 2mg 12%
Potassium 171mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love