Easy and hearty Oatmeal Pumpkin Bundt Cake Recipe that is super moist! No frosting needed. Just dust with powdered sugar. Thanksgiving Day dessert idea.
Let me tell you I am loving my bundt pan…I honestly don’t know how I survived for so long without it! This Oatmeal Pumpkin Bundt Cake was super easy and came out pretty and perfect (if I do say so myself.) I can’t take much of the credit though. A few months ago I purchased this bundt pan from Williams-Sonoma.
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I first used it when I made a Zucchini Bundt Cake and was sold immediately. It’s a bit of an investment but worth every penny. This is the sort of thing I like to ask my family to get me for Christmas. I would have added this to my Christmas list but I couldn’t wait! I think kitchen items that are a bit pricey make lovely and thoughtful gifts. They are most likely something you wouldn’t buy yourself and to me that makes a gift even more special.
The thing I love most about this oatmeal pumpkin bundt cake is the hearty, almost nutty texture. It’s clearly a dessert…but if you put this batter in a muffin pan it could totally be breakfast! Not the healthiest choice maybe…but pretty delicious. This is the perfect dessert for a family gathering, pot luck or Thanksgiving Day because it is huge. You could easily get 15 servings.
Note: I had some questions about the amount of boiling water. 1/4 cup is correct!
I hope you give this a try…and if you need more ideas I’ve got you covered.
Click for more Pumpkin Recipes!
Thank you for visiting today…see you soon!
p.s. Williams-Sonoma isn’t paying me to rave about their bundt pan.
I just think it’s marvelous so thought I would share.