Autumn Pumpkin-Raspberry Bundt Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Autumn Pumpkin-Raspberry Bundt Cake Recipe). 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.

Brief

Prep 30 mins

Cook: 55 mins

Additional: 30 mins

Total: 1hr55 mins

Servings: 14

Yield: 1 tube cake

Autumn Pumpkin-Raspberry Bundt Cake Recipe

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

Fruits and Vegetables

Directions

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.

Nutritional Information

Autumn Pumpkin-Raspberry Bundt Cake Recipe

Servings Per Recipe:14

Calories: 670.3

% Daily Value *

Protein: 7.3g 15%

Carbohydrates: 73.2g 24%

Dietary Fiber: 2.6g 10%

Sugars: 49.1g

Fat: 40.2g 62%

Saturated Fat: 11.6g 58%

Cholesterol: 67mg 22%

Vitamin A Iu: 3016.9IU 60%

Niacin Equivalents: 3.3mg 25%

Vitamin B6: 0.1mg 6%

Vitamin C: 3.2mg 5%

Folate: 70.9mcg 18%

Calcium: 54.8mg 6%

Iron: 2.2mg 12%

Magnesium: 29.2mg 10%

Potassium: 170.8mg 5%

Sodium: 439.6mg 18%

Thiamin: 0.3mg 26%

Calories From Fat: 361.6

*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 may also like