Ingredients
14
14 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 14 servings
- Calories: 670
- Carbohydrate: 73g
- Fat: 40g
- Fiber: 3g
- Protein: 7g
- Sugar: 49g
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