Autumn Pumpkin-Raspberry Bundt® Cake
Description
Award-winning and perfect for fall, this Bundt® cake pairs pumpkin with fresh raspberries and a sweet cream cheese frosting.
Ingredients
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3 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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2 teaspoons ground cinnamon
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1 cup fresh raspberries, divided
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2 cups white sugar
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1 1/2 cups vegetable oil
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1 (8 ounce) container sour cream
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1 cup canned pumpkin
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2 teaspoons vanilla extract
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4 eggs
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1 cup chopped walnuts
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1 3/4 cups confectioners' sugar
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1 (3 ounce) package cream cheese
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1 drop red food coloring, or as desired
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1 drop yellow food coloring, or as desired
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1 (8 ounce) container frozen whipped topping, thawed
Directions
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.