Autumn Pumpkin Raspberry Bundt Cake Recipes

AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE

Autumn Pumpkin-Raspberry Bundt® Cake image

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.

Provided by lizzy3366

Categories Fruits and Vegetables Vegetables Squash

Time 1h55m

Yield 14

Number Of Ingredients 17

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

Steps:

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 Facts : Calories 670.3 calories, Carbohydrate 73.2 g, Cholesterol 67 mg, Fat 40.2 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 11.6 g, Sodium 439.6 mg, Sugar 49.1 g

MOIST PUMPKIN TUBE CAKE

Moist Pumpkin Tube Cake image

This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

Steps:

Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE

Autumn Pumpkin-Raspberry Bundt® Cake image

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.

Provided by lizzy3366

Categories Pumpkin Cake

Time 1h55m

Yield 14

Number Of Ingredients 17

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

Steps:

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 Facts : Calories 670.3 calories, Carbohydrate 73.2 g, Cholesterol 67 mg, Fat 40.2 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 11.6 g, Sodium 439.6 mg, Sugar 49.1 g

AUTUMN PUMPKIN RASPBERRY BUNDT CAKE

Autumn Pumpkin Raspberry Bundt Cake image

The fresh raspberries in this cake are simply delightful and lend a terrific, fresh flavor!

Provided by Liz Owen @Lizzy3366

Categories Cakes

Number Of Ingredients 19

Ingredients

CAKE INGREDIENTS:
3 cup(s) all purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) salt
2 teaspoon(s) ground cinnamon
2 cup(s) white sugar
1 1/2 cup(s) vegetable oil
2 teaspoon(s) vanilla extract
8 ounce(s) sour cream
1 cup(s) one cup canned pumpkin
4 - eggs
1 cup(s) chopped walnuts
3/4 cup(s) raspberries cut in half
1/4 cup(s) raspberries whole
FROSTING INGREDIENTS:
4 ounce(s) cream cheese
1 3/4 cup(s) confectioners' sugar
8 ounce(s) frozen whipped topping, thawed
- red and yellow food coloring

Steps:

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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