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Nutrition Facts
Serving Size 1 (84g) Recipe makes 15 servings
Calories 259
Calories from Fat 146		(56%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 264mg		11%
Potassium 145mg		4%
Total Carbohydrate 25.6g		8%
	Dietary Fiber 1.1g	4%
	Sugars 13.9g
Protein 3.7g		7%
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Pumpkin Oatmeal Cake

Recipe #396425 | 55 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Miss_Elaine
Oct 26, 2009

This is a variation of a cake recipe that I found on the insdie wrapper of canned pumpkin. We enjoy oatmeal in all forms, so I find ways to add it to my baking for that richer "whole grain" taste.

SERVES 15 , 1 cake (change servings and units)

Ingredients

4 eggs
1 cup canola oil
1 teaspoon vanilla
1 (15 ounce) can pumpkin (not pumpkin pie filling)
1 cup sugar
1 cup flour
1 cup rolled oat, ground finely in food processor
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt

Directions

1
Beat eggs, oil, and vanilla until frothy.
2
Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
3
Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
4
Frost with cream cheese frosting when cool.