Distracted Cleaning {Recipe: Oatmeal Pumpkin Bundt Cake}

Okay, okay… I know I just shared a Bundt cake recipe with you. And yes, two Bundt cake recipes in a row is probably a bit much, but I couldn’t help myself.

This recipe was inspired by a pantry cleaning project. This past Saturday I was bound and determined to get my pantry in tip top shape. Ignoring the suggestion of FlyLady to pull out only what I can put away in 15 minutes time, I pulled everything out of my pantry. Every inch of counter top was covered in baking supplies, canned goods, spices, snacks, pasta and more. As I looked around my kitchen trying to determine what should stay and what should go, I decided that there were some items that simply needed used up. 1 cup of oatmeal, an insane amount of canned pumpkin, and enough powdered sugar to cause a state of emergency in Kansas, I decided to do what most people would do. No, I didn’t put everything that was on my counter away… instead, I decided to bake a cake.

Moving everything aside, I pulled out my mixer and decided another Bundt cake was in order. I adapted the Pumpkin Bundt cake recipe I shared the other day, omitted some ingredients and added some others. The end result is what I am calling my “Clean Out the Pantry Bundt Cake”. It’s a Pumpkin and Oatmeal Bundt Cake with a powdered sugar dusting and it was delicious. In fact, we ate it for breakfast the next morning… couldn’t be any worse for you than a muffin, could it?

Anyway, Bundt Cake, if your wondering, is a great distraction. I think you should stop what your doing right now and go make one yourself. Cleaning can wait, right?

Oatmeal Bundt Cake Duo

Recipe: Oatmeal Pumpkin Bundt Cake

  • 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
  1. Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
  2. 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.
  3. Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy.
  4. Slowly add the eggs, one at a time, and continue mixing until well incorporated.
  5. Add the pumpkin, oatmeal/water mixture and vanilla, mixing on slow speed until well blended.
  6.  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.
  7. Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
  8. 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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  1. says

    Pumpkin anything grabs my attention. Sounds like a delicious cake! I especially love anything that uses oats as well. So happy its pumpkin flavor time of year again!

  2. says

    I love Flylady, and have been following her Zones for a few years. I never get tired of pumpkin. I see a future morning cake with coffee. Brilliant way to declutter your pantry, and I get to benefit from it!

  3. says

    I haven’t had bundt cake in so long – I’m sure my pan is sitting way back in one of my closets! Love the idea of cleaning out your pantry and coming up with something as fabulous as your oatmeal pumpkin cake!

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