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

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

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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

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!

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.