Oatmeal Pumpkin Bundt Cake with Maple Caramel Sauce

Oatmeal Pumpkin Bundt Cake with Maple Caramel Sauce

Fall in Virginia is in full swing, as evidenced by the leaves changing colors and falling to the ground. I’ve been spending my afternoons outside with Clara, watching her toddler feet crunch the leaves as she squeals excitedly.

After burning so much energy playing outside, she’s almost always ready for a snack when we come in. We try to keep our snacks healthy, usually opting for fruit, cheese and crackers, or vegetables and hummus, but after walking in to the fragrant smell of this Bundt cake cooling, I couldn’t resist sharing some of it with her (and having a slice myself).

Oatmeal Pumpkin Bundt Cake with Maple Caramel SaucePhoto by Courtney Champion

This was a snack that, while not her typical variety, I still felt good giving Clara. I reduced the amount of sugar in the cake and swapped out raw cane sugar for the granulated sugar called for in the original recipe. This Bundt cake is full of pumpkin flavor that isn’t drowned out by sweetness.

The combination of oats and pumpkin is a new favorite of mine, and, in this recipe, the oats add a delicate texture that differentiates it from other cakes I’ve made.

While powdered sugar is the standard topping for many a Bundt cake, I decided to make a maple caramel sauce to top this one, turning it into a decadent treat. Toasted, salted pumpkin seeds add crunch and just the right amount of saltiness to balance the caramel.

Oatmeal Pumpkin Bundt Cake with Maple Caramel Sauce
Recipe type: Dessert
Serves/Yield: 10
This Bundt cake is full of fall flavor, without all the sugar. Enjoy it on its own, or top it with maple caramel sauce for a decadent treat.
  • 1 cup rolled oats
  • ¼ cup boiling water
  • 1 cup (2 sticks) butter, softened
  • 1⅓ 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
  1. Preheat oven to 350° F. Grease a 12-cup Bundt pan.
  2. 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.
  3. Place the butter and sugar in the bowl of an electric mixer. Beat on low speed until light and fluffy.
  4. 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.
  5. 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.