Pumpkin, Oatmeal And Peanut Cake
A moist, flavorful cake combining pumpkin, oatmeal, and peanut butter, offering warm spices and nutty crunch. Perfect for fall gatherings or a comforting dessert, it appeals to those who enjoy hearty, spiced baked goods with a hint of sweetness and richness from peanut and butterscotch chips.
Ingredients
- 1 stick oleo
- 2 cups light brown sugar ⓘ
- 1 cup pumpkin ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1 1/2 cups flour ⓘ
- 1 1/2 cups quick oatmeal ⓘ
- 2 teaspoons pumpkin pie spice ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda
- 1/2 cup dry roasted peanuts ⓘ
- 1/2 teaspoon salt ⓘ
- 1 package (12 oz.) butterscotch chips ⓘ
- 1 cup creamy peanut butter ⓘ
- 1 stick oleo ⓘ
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the oleo and light brown sugar until smooth.
- Add the pumpkin, eggs, and vanilla; mix well.
- Stir in the flour, quick oatmeal, pumpkin pie spice, baking powder, baking soda, salt, and dry roasted peanuts until combined.
- Fold in the butterscotch chips and creamy peanut butter.
- Pour the batter into a greased baking pan.
- Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Mix by hand and add more powdered sugar if needed.
Tips & Substitutions
For a softer cake, consider using unsalted butter instead of oleo. If you don’t have quick oatmeal, rolled oats can be pulsed in a blender for a finer texture. You can also substitute the butterscotch chips with chocolate chips if desired. Be mindful of the pumpkin pie spice; you can adjust it based on your preference. This recipe also works well with gluten-free flour.
Serving Suggestions
Serve this delicious Pumpkin, Oatmeal and Peanut Cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with a warm beverage like chai tea or coffee. For a festive touch, sprinkle some additional roasted peanuts on top or serve alongside Grandma's Peanut Butter Fudge for a delightful dessert platter.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm it in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin, Oatmeal And Peanut Cake contains roughly 404 calories, with 13g protein, 35g carbohydrates, and 21g fat. It is an excellent source of iron (30% of the Daily Value), protein (25% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1533mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs, but not wet batter. Baking times may vary slightly based on your oven, so start checking around 35 minutes to ensure you don’t overbake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).