How to Make Autumn Pumpkin-Raspberry Bundt® Cake - A Step-by-Step Guide

As the days grow shorter and the leaves begin to turn, there’s no better way to celebrate the arrival of autumn than with a warm, delicious slice of pumpkin cake. And if you want to take your pumpkin cake to the next level, look no further than our Autumn Pumpkin-Raspberry Bundt® Cake. This moist, flavorful cake is a perfect blend of spicy pumpkin and tart raspberry, making it a delectable treat for the entire family.

One of the best things about this recipe is the warm, cozy aroma th...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 55 mins
  • Servings: 14
  • Yield: 1 tube cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
  • Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
  • Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
  • 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.
  • 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.
  • 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.
  • Nutrition

    670 cal.

    • Total Fat: 40g
    • Saturated Fat: 12g
    • Cholesterol: 67mg
    • Sodium: 440mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 3g
    • Total Sugars: 49g
    • Protein: 7g
    • Vitamin C: 3mg
    • Calcium: 55mg
    • Iron: 2mg
    • Potassium: 171mg