Pumpkin-Rasberry Tea Cake

Pumpkin-Rasberry Tea Cake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 145.2
  • Total Fat: 1.7 g
  • Cholesterol: 15.4 mg
  • Sodium: 312.6 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.6 g

View full nutritional breakdown of Pumpkin-Rasberry Tea Cake calories by ingredient
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Easy tasty!!! Easy tasty!!!
Number of Servings: 12


    1 Box Betty Crocker Cake Mix
    1 C Pumpkin puree (fresh!!!)
    1/3 C Rasberries (fresh or frozen)
    1 egg
    3/4 C water


THe Butter Pecan flavour is a great pick but any cake mix would work!


Spray cake pan (I like to use the fluted tube) with cooking spray. Pour dry cake mix into bowl, add water and pumpkin, mix thoroughly.
Pour half the mix into cake pan. Add rasberries.Pour the rest of the cake mix over the rasberries.
Bake at 350 for at least 60 minutes.

Let cool and cut into 12 servings.

Serving Size: 12 servings

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