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 Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 670 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 3 cups all-purpose flour
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup canned pumpkin
• 1 (3 ounce) package cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) container sour cream
• 1 ¾ cups confectioners' sugar
• 1 ½ cups vegetable oil
• 1 drop red food coloring, or as desired
• 1 cup fresh raspberries, divided
• 1 drop yellow food coloring, or as desired

Recipe 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.