Pumpkin Raspberry Bundt Cake for Autumn

Follow our step-by-step guide on how to make Pumpkin Raspberry Bundt Cake for Autumn.

1. Step 1

   Preheat your oven to 350°F (175°C). Grease and flour a 12x8-inch fluted tube pan (Bundt® pan).

2. Step 2

   In a large bowl, sift together the flour, baking soda, salt, and cinnamon. Set this mixture aside.

3. Step 3

   Cut 3/4 cup of the raspberries in half and keep the remaining 1/4 cup whole for decoration. Set aside.

4. Step 4

   In another large bowl, combine the sugar and vegetable oil, mixing well. Add the sour cream, pumpkin, and vanilla extract, blending until smooth with an electric mixer.

5. Step 5

   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually mix in the flour mixture until just combined. Stir in the chopped walnuts and gently fold in the halved raspberries.

6. Step 6

   Pour the batter into the prepared Bundt pan, spreading it evenly.

7. Step 7

   Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let the cake cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.

8. Step 8

   For the frosting, beat together confectioners' sugar, cream cheese, and food coloring until smooth. Fold in whipped topping. Once the cake is completely cool, frost it and decorate with the reserved whole raspberries.