Tuesday, October 2, 2012

Oatmeal Pumpkin Bundt Cake

I usually try not to post dessert recipes back to back, and I have an amazing grain salad post I’m working on, but I ended up pushing up this bundt cake to the top.  I just love bundt cakes.  I love the simplicity of making them, I love the fun shaped pan.  They seem like a cake you need less “excuses” or specific occasions to eat.  They are much more an everyday cake, but still can be perfect for special occasions.

The reason I pushed this post up ahead is, right around the time I was finishing my last slice of this Oatmeal Pumpkin Bundt Cake, I was contacted by Nashville’s Nothing Bundt Cakes.

They were celebrating their first anniversary in Nashville and wanted to know if I was interested in trying out their cakes.  Umm… YES!  I used to drive by their location all the time (it was near Target!), and wonder what their cakes were like.  Then I read a glowing mention in Styleblueprint.  I finally got to try them for the first time when I went to a friend’s son’s first birthday.  Friends, let me tell you, their bundt cakes are SO tasty, and adorable!  They come in different sizes, bundtini (think cupcakes), bundlet, and regular 8 or 10 inch bundt cakes.  They are unbelievable moist, I think Nathan’s words were “Oh, that’s not dry at all!”  They also have a wide variety of flavors.  For more info, and a chance to win FREE CAKE (Nashville-area only) head on over to my friend Lesley’s blog, LesleyEats, as she’s doing a giveaway!

Ok, back to THIS bundt cake.  As we know it’s currently prime pumpkin baking season.  If you’ve been follow my blog for years, first of all, thank you, second, you probably know I LOVE pumpkin.  Soups, chili,  truffles, cookies, muffins, fudge, ice cream, and even cocktails, you name it, I’ve tried to cram pumpkin in it.  In fact, I have a different pumpkin bundt cake in my blog already, Browned Butter Pumpkin Bundt Cake.  You might be wondering why I wanted to try a different recipe.  The answer, why not?  (You may also wonder why I used the same damn plate as the last time.  For that I have no answer.)  This recipe is a bit different than the previous one.  The previous one calls for browned butter, this one has oatmeal.  Both result in delicious cake, with a wonderful pumpkin flavor, and the perfect seasonal spices.  I highly recommend BOTH recipes.

 

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Oatmeal Pumpkin Bundt Cake

Ingredients:

2 cups granulated sugar
1 cup quick cooking oatmeal
1/4 cup boiling water
1 cup butter, softened
4 large eggs
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
powdered sugar

Directions:

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.

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18 Responses to “Oatmeal Pumpkin Bundt Cake”

  1. 1

    never thought to do an oatmeal-based bundt cake! brilliant. looks just as moist as those dee-lish nothing bundt cakes. yum!

  2. 2
    Renee — October 2, 2012 @ 9:06 pm

    I’m imagining the moist lovely texture the oatmeal must add. I’m salivating.

  3. 3
    Lesley Eats — October 3, 2012 @ 4:18 am

    Oh, yum! But, oh so much cake. I am bursting!

    And I am shameless about props. I just don’t have the space for a lot of different plates and bowls, so it’s just the same one over and over. Oh well!

    And thanks for the plug! They are such nice people! Really loved the store, too. Still can’t believe how moist that cake is! But they’re not divulging any secrets

  4. 4
    Sandra's Easy Cooking — October 3, 2012 @ 9:18 am

    Looks very delicious! Tempting pics!

  5. 5
    Kelsey — October 3, 2012 @ 11:19 am

    This looks so perfect, Erin!

  6. 6
    natalie@thesweetslife — October 3, 2012 @ 7:27 pm

    ahhh the question is which to try first!! :)

  7. 7

    There’s a hole in the cake!!! Everytime I see a bundt cake, I always think of the movie “My Big Fat Greek Wedding.” This is my kind of cake and I’m soooo going to make it and maybe fix it and put a flower in the middle. ;-)

  8. 8
    amy @ fearless homemaker — October 4, 2012 @ 1:03 pm

    YUM! I love bundt cakes but still don’t own a bundt pan – i have to drive over to my mother-in-law’s + borrow hers every time i want to make one. I think it’s time for me to finally buy one for myself + make them more often!

  9. 9
    Kim — October 6, 2012 @ 5:42 am

    Oooh! Definitely trying both this & the browned butter one. LOVE browned butter desserts!

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  11. 10
    KG — October 11, 2012 @ 1:53 pm

    Your followers love pumpkin too. :) Keep em coming!

  12. 11
    Jen @ BeantownBaker.com — October 11, 2012 @ 3:43 pm

    I love bundts too. There’s nothing wrong with posting multiple desserts in a row. Or with making multiple variations of a similar recipe. I bet a pumpkin bundt with oatmeal and browned butter would be delicious!

  13. 12

    It look yummy!

  14. 13
    lynn — October 16, 2012 @ 7:36 am

    Wow, that looks so very yummy.

  15. 14
    Amy — October 17, 2012 @ 9:46 am

    I made this over the weekend, and add some mini chocolate chips, because isn’t everything better with a little chocolate added? We’ve been enjoying it for breakfast as well as dessert- YUM!

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  17. 15
    JeanO — October 20, 2014 @ 4:53 pm

    I made this twice, the oatmeal actually needed more water, I used 2/4 cup water. First I made it for us and then for family visitors. We all loved it! Turned out perfect both times!

    • Erin Wilburn replied: — October 27th, 2014 @ 9:49 am

      Thank you for letting me know you enjoyed it! I was just thinking about this cake the other day. Debating between making it or the Browned Butter Pumpkin Bundt Cake. Both delicious!

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