Erica - HER LIFE Magazine

Oatmeal PumpkinBundt CakeIngredients:1 cup quick cooking oatmeal1/4 cup boiling water2 cups granulated sugar1 cup butter, softened4 large eggs1 cup canned pumpkin2 teaspoons vanilla extract2 cups all-purpose flour1 tablespoon pumpkin pie spice2 teaspoons baking soda1 teaspoon saltPowdered sugarInstructions:1. Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan (I use Pam Bakingspray).2. Place 1 cup oatmeal in a small bowl. Pour boiling water over the oatmeal and stirtogether. 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 untilwell blended.6. While mixer is still going on slow, add the flour, one cup at a time. Next, add thepumpkin pie spice, baking soda and salt. Blend until well incorporated.7. Pour cake batter into prepared Bundt pan. Bake for 60 minutes or until a knifeinserted into the center comes out clean.8. Allow to cool in pan for 10 minutes then invert onto a large cake plate. If desired,dust with powdered sugar. ■HERLIFEMAGAZINE.COM 31