Autumn Pumpkin Raspberry Bundt Cake Recipes

MOIST PUMPKIN TUBE CAKE

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.

AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE

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.

AUTUMN PUMPKIN RASPBERRY BUNDT CAKE

Steps:

• 1. 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.
• 2. 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.

EASY PUMPKIN BUNDT CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit and grease a standard bundt pan with butter.
• In a large bowl, combine the pumpkin puree, eggs, vanilla, sugar, and vegetable oil in a large bowl and whisk together by hand or with a hand mixer until the mixture is smooth and everything is combined.
• Add the flour, baking soda, cinnamon, ginger, cloves and salt.
• Stir the dry ingredients into the wet ingredients just until the flour disappears.
• Pour the batter into the prepared bundt pan and smooth out the top.
• Bake at 350 degrees Fahrenheit for about 45-50 minutes, or until a toothpick inserted into the middle of one side of the cake comes out clean.
• When the cake is done, invert the cake pan onto a cooling rack (turn upside down) but don't remove the cake pan until the cake has almost cooled completely.

PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees, spray bundt pan with baking spray.
• Whisk together sugar, vegetable oil, eggs and pumpkin puree in a large bowl.
• Sift flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
• Add dry ingredients to wet ingredients and whisk until just combined.
• Pour into bundt pan and bake for 70-75 minutes or until a toothpick comes out clean.

PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Start by preparing your bundt pan with a non-stick spray.
• In a small bowl, beat the eggs. Then, add in the oil, applesauce, pumpkin and vanilla. Mix until combined.
• Take all of your dry ingredients - flour, sugar, baking soda, spices and salt - and sift them together into a large bowl. Add in the pumpkin mixture and mix until combined.
• Pour into a prepared bundt pan and bake for about an hour. Check with a toothpick to ensure doneness.
• Cool for 10-15 minutes and then invert onto a wire rack until completely cooled
• Mix together the frosting ingredients and drizzle all over the cake, topping with pecans (optional).

PUMPKIN SPICE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 10 cup Bundt pan with nonstick spray. I've had great results with the nonstick spray made specifically for BAKING.
• In the bowl of an electric mixer, cream together sugar and oil on medium speed. Add eggs one at a time, mixing well in between.
• Add your can of pumpkin and let the mixer run while you mix together your dry ingredients in a separate bowl.
• In the dry ingredient bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.
• Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix together until the flour is incorporated.
• Spoon the batter evenly into the Bundt pan, and smooth out the top.
• Bake your cake for 48-55 minutes, checking for doneness by inserting a toothpick into the top of the cake. If your toothpick comes out clean, your cake is done.
• Remove the cake from the oven, and let it cool in the pan for 15 minutes.
• Turn the cake onto a cooling rack. Tap the bottom of the Bundt pan with a wooden spoon to help loosen if necessary.
• Let the cake cool completely before frosting.
• Whisk together cream cheese, butter, and powdered sugar. Whisk in heavy cream, and then add water by the tablespoon until the desired consistency is reached. It should be just barely pourable, but not too runny.