Autumn Pumpkin Raspberry Bundt Cake

Ingredients:

    3 cups all purpose flour

    2 teaspoons baking soda

    1 teaspoon salt

    2 teaspoons ground cinnamon

    2 cups white sugar

    1 1/2 cups vegetable oil

    2 teaspoons vanilla extract

    1 container (8 ounces) sour cream

    1 cup canned pumpkin

    4 eggs

    1 cup walnuts, chopped

    3/4 cup raspberries, cut in half

    For the cream cheese frosting:

    1 package (3 ounces) cream cheese

    1 3/4 cups confectioners’ sugar

    1 container (8 ounces) frozen whipped topping, thawed

    Red and yellow food coloring to make orange

    1/4 cup whole raspberries



making:

    1. Preheat the oven to 350 degrees F. Grease and flour a 12 by 18 inch bundt pan.

    2. Sift together the flour, baking soda, salt and cinnamon; set aside.

    3. In a large bowl combine the sugar and vegetable oil. Blend in the vanilla, sour cream and pumpkin. Beat in the eggs one at a time.

    4. Gradually beat in the flour mixture. Stir in walnuts and fold in halved raspberries. Spread the batter into the prepared pan.

    5. Bake for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

    6. Allow to cool and then frost with the cream cheese frosting.

    7. Make the cream cheese frosting by combining the cream cheese and powdered sugar, beat until smooth. Add the red and yellow food coloring to make it as orange as you want it and then fold in the whipped topping. Decorate the top with the whole raspberries.