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.

Ingredients

• 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

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.