Oatmeal Pumpkin Bundt Cake Recipe

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.

*Some links lead to websites where I am an affiliate. Click HERE for my complete disclosure statement.

Oatmeal Pumpkin Bundt Cake | Easy and hearty recipe from onsuttonplace.com

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. 

Oatmeal Pumpkin Bundt Cake

Easy and hearty Oatmeal Pumpkin Bundt Cake Recipe that is super moist! No frosting needed. Just dust with powdered sugar. Thanksgiving Day dessert idea.
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Course: Dessert
Cuisine: American


  • 1 c. quick cooking oatmeal
  • 1/4 c. boiling water
  • 1 c. brown sugar
  • 1 c. white sugar
  • 1 c. butter softened
  • 4 eggs
  • 1 c. canned pumpkin puree
  • 2 t. vanilla
  • 3 c. Flour
  • 1 T. pumpkin pie spice
  • 2 t. baking soda
  • 1 t. salt
  • Powdered Sugar optional


  • Preheat oven to 350 degrees.
  • Put oatmeal in a small bowl and add boiling water. Stir and set aside.
  • In a large mixing bowl combine sugars and butter until fluffy.
  • Add eggs one at a time while still mixing.
  • Add the pumpkin, oatmeal mixture and vanilla until well blended.
  • Add the flour, one cup at a time, while mixer is still going.
  • Add pumpkin pie spice, baking soda and salt.
  • Blend well scraping sides of bowl.
  • Pour into prepared bundt pan. Bake for 50 - 60 min. until a pick inserted in center comes out clean. Watch the cake at the end so it doesn't over bake.
  • Cool completely and dust with powdered sugar if desired.


I prepare my baking pans with Baker's Joy.
Like this recipe?Follow me at @onsuttonplace

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!

Oatmeal Pumpkin Bundt Cake | Easy and hearty recipe from onsuttonplace.comI hope you give this a try…and if you need more ideas I’ve got you covered.
Click for more Pumpkin Recipes!

Pumpkin Recipes from On Sutton Place

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.

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  1. Shirley Casciola says:

    My husband and I don’t care for pumpkin so I will make it with sweet potatoes. This recipe sounds great and can’t wait to make it!

  2. Jeannie C says:

    Ann, just wanted to check and see if the 1/4 cup water with the oats was correct?

  3. Beautiful cake, Ann, and it sounds delish! I seem to have a “bundt pan” addiction. :) I have several and each time I see a new one I want it too! I just love the different designs and I love to bake. I worked PT at Williams-Sonoma for about a year after I retired. LOVE that store! Of course, I wanted most everything there but honestly, didn’t *need* it. I have to say, the store is located in a very affluent area and I’ve never seen so many people spend so much money! I had to watch myself and not have my mouth open when people were spending hundreds of dollars like it was nothing.

    Enjoy your pan!

  4. I wouldn’t wait until Christmas either, if I want it I purchase it. Your bread looks fantastic :)

  5. I didn’t think anything would top your Oatmeal cake, but oatmeal and pumpkin? SWOON! I love your recipes, Anne, and this is one I’m going to try for sure! Pinning!

  6. I am making this cake right now. The 1/4 cup of water barely moistens the oatmeal. Is this the correct amount? I will forge ahead as the recipe is written and cross my fingers!

    1. Jeannie C says:

      I too am wondering about the 1/4 cup water, is it correct?

  7. Jane @ Cottage at the Crossroads says:

    Ann, your bundt cake pan turns out beautiful cakes! I would ask Santa for one but I haven’t been making many cakes lately. When I do, I use Baker’s Joy, too. This recipe looks delicious and I may have to make an exception and make this for Thanksgiving!

  8. Kathleen G says:

    I still have my bundt pan from the 80s. I used to make bundt cakes all the time. I need to bring it back out from retirement! Kathleen in Az



  10. I love the cake and I love anything Williams-Sonoma. My fave store

  11. debbiedoos says:

    Oh just yummy! I have a nice cup of coffee right now that would go perfectly with your cake Ann! Darn it why do you have to be so far from me?!

  12. Katherines Corner says:

    This is fantastic Ann! I invite you to share at the Thursday Favorite Things blog hop. xo

  13. Hi Ann. This sounds delish and I can’t wait to try it. I’ve been following you for probably 6 month now and thoroughly enjoy you blog. You offer such a nice variety of topics. Keep up the good work. I’ll be here every day:-)

    1. Ann Drake says:

      Oh my gosh thank you Amy! I’m happy you are here and am glad you let me know…have a good day!

  14. Lindsay Eidahl says:

    I need a slice of this today! I looks so yummy! I love pumpkin bread and this looks very similar. YUM

  15. I totally agree with you on the awesomeness of the bundt pan. I was fortunate enough to find the Bundt Rose pan at a yard sale a few years ago. It makes such an impressive dessert that is so easy to make. I usually make a cream cheese pound cake but will be trying your pumpkin cake. I also use the Baker’s Joy and have never had an issue with the cake releasing from the pan.