Autumn Pumpkin Raspberry Bundt Cake | Min Yx Games Autumn Pumpkin Raspberry Bundt Cake | Min Yx Games
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Autumn Pumpkin Raspberry Bundt Cake

I won Grand Prize and 1st Prize with this cake at the Great PumpkinBake Off, October 2010 in Newcastle, OK. I hope your family enjoys it…

 

Ingredients:

CAKE INGREDIENTS:

3 call purpose flour
2 tsp baking soda
1 tspsalt
2 tbsp ground cinnamon
2 cwhite sugar
1 1/2 cvegetable oil
2 tspvanilla extract
8 ozsour cream
1 cone cup canned pumpkin
4eggs
1 cchopped walnuts
3/4 craspberries cut in half
1/4 craspberries whole

FROSTING INGREDIENTS:

4 ozcream cheese
1 3/4 cconfectioners’ sugar
8 ozfrozen whipped topping, thawed
red and yellow food coloring

Directions:

Preheat oven to 350 degrees. Grease and flour 12 x18 inch Bundt Pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla, sour cream and pumpkin. Beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fold in halved Raspberries. Spread batter into 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. Allow to cool. Then Frost with Cream Cheese Frosting and decorate with whole Raspberries and fall foliage as desired.
In a large bowl, beat cream cheese and sugar until smooth with enough drops of Red and Yellow Food coloring to make it the orange color you want. Fold in whipped topping.

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