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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.
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.