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Autumn Pumpkin-Raspberry Bundt® Cake
Autumn Pumpkin-Raspberry Bundt® Cake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Fall-inspired Bundt® cake with pumpkin, raspberries, and cream cheese frosting - a decadent treat.
Ingredients:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 cup fresh raspberries, divided
  • 2 cups white sugar
  • 1.5 cups vegetable oil
  • 1 (8 ounce) container sour cream
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup chopped walnuts
  • 1.75 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
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12x8-inch fluted tube pan (such as Bundt®) by greasing and flouring it.
  • Combine the flour, baking soda, salt, and cinnamon in a large bowl, then set aside.
  • Halve 3/4 cup of raspberries and keep the remaining 1/4 cup whole. Set aside.
  • In a large bowl, whisk together sugar and oil until well mixed. Using an electric mixer, incorporate sour cream, pumpkin, and vanilla extract. Add eggs one at a time, then gradually mix in the flour mixture. Fold in walnuts and halved raspberries before spreading the batter in the 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. Let cool completely for about 30 minutes after removing from the oven.
  • In a large bowl, mix confectioners' sugar, cream cheese, red food coloring, and yellow food coloring until smooth. Gently fold in whipped topping. Use the mixture to frost the cooled cake and garnish with whole raspberries.

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