Oatmeal Pumpkin Bundt Cake

Oatmeal Pumpkin Bundt Cake


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Editor Jen made this for the office, and it was a huge hit! This is definitely a tried-and-true favorite for fall and Halloween.

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Time needed

30 min preparation + 60 min cooking

Serving Size / Yield

12 servings


  • 2 C. granulated sugar
  • 1 C. quick cooking oatmeal
  • 1/4 C. boiling water
  • 1 C. butter, softened
  • 4 lg. eggs
  • 1 C. canned pumpkin
  • 2 tsp. vanilla extract
  • 3 C. all-purpose flour
  • 1 Tbsp. pumpkin pie spice
  • 2 tsp. baking soda
  • 1 tsp. salt
  • powdered sugar

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Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
Place 1 cup oatmeal in a small bowl. Pour 1/4 cup boiling water over the oatmeal and stir together. Allow oatmeal and water to sit for 10 minutes.
Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy.
Slowly add the eggs, one at a time, and continue mixing until well incorporated.
Add the pumpkin, oatmeal/water mixture and vanilla, mixing on slow speed until well blended.
While mixer is still going on slow, add the flour, one cup at a time. Next, add the pumpkin spice, baking soda and salt. Blend until well incorporated.
Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
Allow to cool in pan for 10 minutes then invert onto a large cake plate. If desired, dust with powdered sugar.

Tips: Be sure to grease your pan really well, and pour batter in from the center so that you avoid air bubbles. Those will create bumps in your mold.

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