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Oatmeal-Molasses Pumpkin Cake
Oatmeal-Molasses Pumpkin Cake with Caramel Glaze and Candied Pumpkin Seed Topping (the cake portion)
Course
desserts
Cuisine
American
Prep Time
12
minutes
minutes
Cook Time
45
minutes
minutes
Servings
12
Calories
252
kcal
Author
Robin Gagnon
Ingredients
1 ½
cups
old fashioned oatmeal
1
cup
flour
1
tsp.
baking soda
1
teaspoon
baking powder
½
teaspoon
Kosher salt
½
teaspoon
cinnamon
½
teaspoon
ground ginger
¼
teaspoon
nutmeg
¼
teaspoon
cardamom
if you don't have this ingredient, just skip it
2
eggs
½
teaspoon
vanilla extract
15
oz
pumpkin puree
canned
½
cup
of molasses
unsulfered
1
cup
light brown sugar
¼
cup
canola oil
Instructions
Preheat oven to 350 degrees, and coat bundt pan with non-stick cooking spray.
Put oatmeal in food processor, and pulse until ground to flour texture.
Add flour, baking powder, baking soda, and spices. Pulse to mix.
Beat eggs and vanilla in mixing bowl.
Add pumpkin, molasses, brown sugar and oil. Mix well.
Add the flour mixture, and mix well.
Pour batter into bundt pan.
Bake for 45-50 minutes.
Cool on baking rack.
Once cool, pour glaze over cake and top with seeds.
Notes
Nutrition is just for cake itself, add glaze and topping for total.
Nutrition
Calories:
252
kcal
|
Carbohydrates:
46
g
|
Protein:
3
g
|
Fat:
6
g
|
Cholesterol:
27
mg
|
Sodium:
233
mg
|
Potassium:
402
mg
|
Fiber:
2
g
|
Sugar:
29
g
|
Vitamin A:
5555
IU
|
Vitamin C:
1.5
mg
|
Calcium:
83
mg
|
Iron:
2.4
mg