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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 3cups all-purpose flour
- 2teaspoons baking soda
- 1teaspoon salt
- 2teaspoons ground cinnamon
- 1cup fresh raspberries, divided
- 2cups white sugar
- 1½ cups vegetable oil
- 1(8 ounce) container sour cream
- 1cup canned pumpkin
- 2teaspoons vanilla extract
- 4eggs
- 1cup chopped walnuts
- 1¾ cups confectioners' sugar
- 1(3 ounce) package cream cheese
- 1drop red food coloring, or as desired
- 1drop yellow food coloring, or as desired
- 1(8 ounce) container frozen whipped topping, thawed
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).Step 2
Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.Step 3
Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.Step 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.Step 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.Step 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.