Delicious and festive autumn pumpkin raspberry bundt cake recipe

This autumn pumpkin raspberry bundt cake is the perfect dessert for any fall gathering. The combination of pumpkin and raspberry creates a deliciously moist and flavorful cake that is sure to impress your guests. The warm spices of cinnamon, nutmeg, and cloves add a cozy touch to this festive dessert.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• Powdered sugar for garnish

Directions

1. Preheat oven to 350°F and grease a bundt cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate large bowl, mix together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before removing it onto a wire rack to cool completely.
8. Dust with powdered sugar before serving.

Interesting Facts