- 20
- 30 mins
- 95 mins
Ingredients
- CAKE INGREDIENTS:
- Ingredients
- 3 3
- c
- all purpose flour
- 2 2
- tsp
- baking soda
- 1 1
- tsp
- salt
- 2 2
- tsp
- ground cinnamon
- 2 2
- c
- white sugar
- 1 1/2 1 1/2
- c
- vegetable oil
- 2 2
- tsp
- vanilla extract
- 8 8
- oz
- sour cream
- 1 1
- c
- canned pumpkin
- 4 4
- eggs
- 1 1
- c
- chopped walnuts
- 3/4 3/4
- c
- raspberries cut in half
- 1/4 1/4
- c
- raspberries whole
- FROSTING INGREDIENTS:
- 4 4
- oz
- cream cheese
- 1 3/4 1 3/4
- c
- confectioners' sugar
- 8 8
- oz
- frozen whipped topping, thawed
- red and yellow food coloring
Preparation
Step 1
Directions
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.