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.
Oatmeal Pumpkin Bundt Cake
Ingredients
- 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
Instructions
- 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.
Notes
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.
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!
Ann, just wanted to check and see if the 1/4 cup water with the oats was correct?
Thanks,
Jeannie
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!
xo
Pat
I wouldn’t wait until Christmas either, if I want it I purchase it. Your bread looks fantastic :)
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!
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!
I too am wondering about the 1/4 cup water, is it correct?
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!
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
I WOULD LIKE TO SHOP FOR THE BUNDT PAN. WHO CARRIES THEM?
THANKS,
PAM
PS
I LIVE IN MO.
I love the cake and I love anything Williams-Sonoma. My fave store
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?!
This is fantastic Ann! I invite you to share at the Thursday Favorite Things blog hop. xo
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:-)
Oh my gosh thank you Amy! I’m happy you are here and am glad you let me know…have a good day!
I need a slice of this today! I looks so yummy! I love pumpkin bread and this looks very similar. YUM
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.