Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Oatmeal Pumpkin Bundt Cake that promises to be the star of your dessert table! Imagine a moist, fragrant cake that combines the hearty goodness of oats with the rich, warm flavors of pumpkin and classic fall spices. This isn't just another cake - it's a slice of seasonal magic that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk these dry ingredients together until they are well mixed and set aside.
- In another mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or an electric mixer to blend these ingredients together until the mixture is smooth and well combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the Bundt pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the Bundt cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the pan onto a wire rack to cool completely.
- Once the cake is completely cool, you can dust it with powdered sugar or drizzle a simple glaze over the top, if desired. Slice and serve to enjoy this delicious Oatmeal Pumpkin Bundt Cake!
Tips
- Room Temperature Matters: Ensure your eggs and other wet ingredients are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before removing to prevent breaking.
- Optional Enhancements: Try adding chopped nuts or a cream cheese glaze for extra flavor and texture.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 40mg
