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3 c all purpose flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon

2 c white sugar
1-1/2 c vegetable oil
2 tsp vanilla extract
8 oz sour cream
1 c canned pumpkin
4 eggs
1 c chopped walnuts
3/4 c raspberries cut in half
1/4 c raspberries whole

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. Frost with Cream Cheese Frosting and decorate as desired.


4 oz cream cheese
1 3/4 c confectioners’ sugar
whipped topping, thawed
red and yellow food coloring

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.