Autumn Pumpkin Raspberry Bundt Cake

By nanasally4

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

Details

Servings 20
Preparation time 30mins
Cooking time 95mins
Adapted from justapinch.com

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.