Oatmeal Pumpkin Bundt Cake with Maple Caramel Sauce
This Bundt cake is full of fall flavour, without all the sugar. Enjoy it on its own, or top it with maple caramel sauce for a decadent treat.
Servings 10 people
- 1 cup rolled oats
- 1/4 cup boiling water
- 1 cup butter softened, (2 sticks)
- 1 1/3 cups raw cane sugar
- 4 large eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- Maple Caramel Sauce recipe below and toasted (shelled) pumpkin seeds, for topping
Preheat oven to 350° F. Grease a 12-cup Bundt pan.
Place the rolled oats in a small bowl. Pour the boiling water over the oatmeal and stir to moisten all the oats. Allow to sit for 10 minutes.
Place the butter and sugar in the bowl of an electric mixer. Beat on low speed until light and fluffy.
Add the eggs, one at a time, and continue mixing until incorporated. Add the pumpkin, oat/water mixture and vanilla, and beat on low speed until well blended.
With the mixer on low speed, add the flour one cup at a time. Then mix in the pumpkin pie spice, baking soda and salt.
Pour cake batter into prepared Bundt pan. Bake for 60 minutes or until a knife inserted into the center comes out with clean or with only a few moist crumbs.
Allow to cool in pan for 10 minutes then invert onto a large cake plate. If desired, top with maple caramel sauce and toasted pumpkin seeds.
Calories: 541kcal | Carbohydrates: 74g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 130mg | Sodium: 705mg | Potassium: 207mg | Fiber: 2g | Sugar: 37g | Vitamin A: 4650IU | Vitamin C: 1.2mg | Calcium: 61mg | Iron: 2.8mg