Oatmeal Pumpkin Bundt Cake with Maple Caramel Sauce

If you have roughly 45 minutes to spend in the kitchen, Oatmeal Pumpkin Bundt Cake with Maple Caramel Sauce might be an amazing lacto ovo vegetarian recipe to try. This recipe serves 10. This side dish has 463 calories, 9g of protein, and 27g of fat per serving. For $1.17 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 511 person were impressed by this recipe. If you have rolled oats, water, salt, and a few other ingredients on hand, you can make it. It is brought to you by Simple Bites. Overall, this recipe earns a good spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Pumpkin Spice Bundt Cake with Salted Caramel Sauce, Pumpkin Bundt Cake With Maple Glaze, and Oatmeal Pumpkin Bundt Cake.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

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.In a medium saucepan, heat the cream and salt over medium heat until bubbles just begin to form around the edges.Stir in the vanilla and maple syrup and bring the mixture to a boil. Reduce heat to medium. Stir constantly with a rubber spatula until the mixture reaches 235-240ºF on a candy or infrared thermometer.Set aside to cool slightly (the caramel will thicken as it cools), then drizzle about half of the sauce over the cooled Bundt cake. Store the remaining sauce in an airtight container in the refrigerator.

 

Step by step:

1. Preheat oven to 350° F. Grease a 12-cup Bundt pan.

2. Place the rolled oats in a small bowl.

3. Pour the boiling water over the oatmeal and stir to moisten all the oats. Allow to sit for 10 minutes.

4. Place the butter and sugar in the bowl of an electric mixer. Beat on low speed until light and fluffy.

5. Add the eggs, one at a time, and continue mixing until incorporated.

6. 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.

7. Pour cake batter into prepared Bundt pan.

8. 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.In a medium saucepan, heat the cream and salt over medium heat until bubbles just begin to form around the edges.Stir in the vanilla and maple syrup and bring the mixture to a boil. Reduce heat to medium. Stir constantly with a rubber spatula until the mixture reaches 235-240ºF on a candy or infrared thermometer.Set aside to cool slightly (the caramel will thicken as it cools), then drizzle about half of the sauce over the cooled Bundt cake. Store the remaining sauce in an airtight container in the refrigerator.

Nutrition Information:

covered percent of daily need