Blackberry Pumpkin Bundt Cake | Easy Fall Dessert Recipe

Name: Blackberry Pumpkin Bundt Cake | Easy Fall Dessert Recipe
Ingredients: 1 1/2 sticks unsalted butter (12 tablespoons), at room temperature, plus more for pan; 2 1/2 Cups all-purpose flour, plus more for pan; 1 1/2 Teaspoons baking soda; 3/4 Tsp. ground cinnamon; 3/4 Tsp. ground cloves; 3/4 Tsp. salt; 1/2 Tsp. baking powder; 1 Cup granulated sugar; 1 Cup light brown sugar; 3/4 Cup plus 1/3 cup coarsely chopped pecans, divided; 2 Packages (6 ounces) Driscoll's Blackberries; 3 large eggs, beaten, at room temperature; 1 can (15-ounces) solid pack pumpkin (1 3/4 cups); 1 Cup confectioners' sugar; 1/2 Tsp. vanilla extract; 1-2 Tbsp. whole milk

www.driscolls.com

Bake a moist blackberry pumpkin bundt cake with Driscoll’s berries. A festive fall dessert recipe perfect for gatherings or cozy nights in.

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blackberry bundt cake
blackberry bundt cake recipe

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Ingredients

1 1/2 sticks unsalted butter (12 tablespoons), at room temperature, plus more for pan
2 1/2 Cups all-purpose flour, plus more for pan
1 1/2 Teaspoons baking soda
3/4 Tsp. ground cinnamon
3/4 Tsp. ground cloves
3/4 Tsp. salt
1/2 Tsp. baking powder
1 Cup granulated sugar
1 Cup light brown sugar
3/4 Cup plus 1/3 cup coarsely chopped pecans, divided
2 Packages (6 ounces) Driscoll's Blackberries
3 large eggs, beaten, at room temperature
1 can (15-ounces) solid pack pumpkin (1 3/4 cups)
1 Cup confectioners' sugar
1/2 Tsp. vanilla extract
1-2 Tbsp. whole milk