Pumpkin Macadamia Oat Flour Bundt Cake


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(Note: this post was originally published on October 13, 2019. The date above reflects migration to the new platform.)

Pumpkin Goes Tropical??

Pumpkin season is upon us, and do I have an unexpected pumpkin twist for you! This Pumpkin Macadamia Oat Flour Bundt Cake is a fresh, fun take on classic pumpkin bread that features non-traditional flavors and a non-traditional shape.

Although it may sound counterintuitive, pumpkin and macadamia nuts are actually a lovely pairing. The tropical MacNuts really complement the cozy fall pumpkin. Traditional warming spices like cinnamon and ginger unite them perfectly. This cake will make for the most delightful breakfast treat, snack, or nourishing dessert all fall long!

I actually need to thank my friends at Mauna Loa for this idea. Mauna Loa grows the most wonderful MacNuts on the Big Island of Hawaii and I'm very happy to be partnering with them to bring you some fun and nourishing macadamia-filled recipes. A pumpkin creation was their idea, and I'm so glad they suggested it. This is a very delicious, if non-traditional, pumpkin cake that is just as fun to eat as it is to look at.

Pumpkin bundt cake topped with macadamia nuts, shown from above

Nourishing AND Easy!

In terms of its ingredients, this "cake" can definitely qualify as breakfast. There's no refined flour at all- just oats! There's also no refined sugar, since this beauty is sweetened with maple syrup. It gets almost all of its moisture from an entire can (!!) of pumpkin, with just a touch of coconut oil for richness. But it's still perfectly sweet and flavorful, with a decadent and moist texture; no one will know it's loaded with good-for-you ingredients.

And I have good news: this is just about the easiest cake batter on the planet. Just blast all of the ingredients in a blender, adding the nuts at the end. It takes all of ten minutes to measure everything and make the batter, meaning that you'll have cake in no time.

Let's not forget about how awesome bundt pans are. Why would you make a traditional circular cake when you can make an awesome ring-shaped one?? Especially when you can fill that ring with nuts and kiss it all with the prettiest white drizzle? Bundt cakes are sort of like cheating, since they look so fancy but are really so easy.

Pumpkin bundt cake topped with macadamia nuts, shown from above

Icing Options

Although a drizzle of traditional icing feels like the perfect finish for this special cake, I acknowledge that it's a sugary addition that not everyone will want. As written, the recipe below calls for a standard confectioner's sugar icing, ideally made with ginger liqueur for additional cozy flavor. It's delicious and beautiful. That said, you have options for your icing strategy, so pick what works for you. Here are some possibilities:

Option #1 (as written in the recipe): The prettiest and easiest. Use about 1 c of confectioner's sugar and add tiny increments of ginger liqueur (or water) until you have a thick, drizzly icing. This is what I've shown in the photos. It's definitely the way to go for a special occasion cake.

Option #2: No refined sugar, white, but messy. If you'd rather stay away from refined sugar, one possibility is to heat up and drizzle some coconut butter. It has a nice color, but won't harden in the same way that a confectioner's sugar icing does, so it's messier and will soak into the cake.

Option #3: No refined sugar, super tasty, but not great color. Use some almond butter as your icing base. Stir in some maple syrup to sweeten it up, and add a bit of melted coconut oil (not water!) if you need to thin it out.

Option #4: Leave it naked. This cake is still delicious without icing, but it doesn't have the same visual appeal or decadence. You can add some extra flair by serving it with a big drizzle of nut butter, pumpkin butter, or apple butter!

Close-up of pumpkin bundt cake topped with macadamia nuts

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Pumpkin. This recipe uses a whole 15-oz can! Or, if you've made your own pumpkin puree at home, use a scant 2 c. Make sure it's not too watery, otherwise the cake will have a gummy texture.
  • Eggs. I haven't tried this recipe with flax eggs; I imagine it would work, but the texture will be a bit more crumbly and delicate. Please leave a comment below if you try it!
  • Maple syrup
  • Coconut oil
  • Vanilla
  • Rolled oats
  • Crystallized ginger. A fall baking staple! You can find this at most health food stores and online. If you can't find it, use a tablespoon of fresh-grated ginger instead. I don't recommend ginger powder, it's not nearly as flavorful.
  • Cinnamon
  • Nutmeg
  • Allspice
  • Cardamom
  • Baking powder
  • Baking soda
  • Salt
  • Macadamia nuts. Mauna Loa's macadamias are my greatest love!
  • Confectioner's sugar. For making a traditional icing, as I've shown in these photos. But see other options above for a few different icing possibilities.
  • Ginger liqueur. Also for the icing. You can use water instead, but the ginger liqueur adds such magical cozy flavor.

Pumpkin bundt cake topped with macadamia nuts, with one slice on a plate

Closing Thoughts

This cake has become a go-to for us during the fall. I love that it's made with good-for-the-body ingredients like whole oats, is naturally sweetened with maple syrup, and packs in a TON of pumpkin! We love it alongside a cup of coffee on a chilly weekend morning after we get home from the gym. If you heat it up and drizzle it with a little bit of caramel sauce, it makes for the best October or November dessert! This would even be a great Thanksgiving morning breakfast, especially if you have visitors.

Even though I love traditional pumpkin bread, this version is such a fresh update. The ginger and macadamia nuts make it feel new and exciting, and the bundt shape makes it look (deceptively!) fancy. I hope you love this recipe as much as we do!

Close-up of pumpkin bundt cake topped with macadamia nuts

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Ginger Bee's Knees

Kabocha Squash Dippers

Roasted Brussel Sprout Waldorf Salad

California Harvest Salad

Breakfast Stuffed Squash

Disclosure: Mauna Loa is a long-term partner and I receive free product. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Pumpkin Macadamia Oat Flour Bundt Cake

Cozy fall flavors meet the tropics in this Pumpkin Macadamia Bundt Cake. This cake gets its structure from oat flour and its moisture from a LOT of pumpkin, making it a very good-for-the-body option. Enjoy it for breakfast, a special snack, or a nourishing dessert all fall long!



For the Cake

  • 15 oz can of pumpkin puree
  • 3 eggs
  • 0.5 c maple syrup
  • 0.5 c melted coconut oil
  • 2 tsp vanilla
  • 3 c regular rolled oats
  • 10 cubes of crystallized ginger
  • 1 tbsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp cardamom
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 c macadamia nuts, plus more for sprinkling on top

For the Icing

  • 1 c confectioner's sugar
  • Splash of ginger liqueur (or water)


  1. Bring all of the ingredients to room temperature. This is critical for any recipe involving coconut oil, since it will solidify when it comes into contact with cold eggs and maple syrup!
  2. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan; I like to use coconut oil. Use your fingers to ensure oil gets into every little corner.
  3. Measure all of the cake ingredients except the macadamia nuts into a blender, putting the wet ingredients in first to facilitate easy blending. Process until you have a thick batter that's homogeneous throughout. It should only take a minute or so in a high-power blender.
  4. Add the nuts and pulse the blender a few times to chop the nuts coarsely. Just a few pulses is enough! Don't over-process them or they'll disappear. Conversely, you can give them a coarse chop with a knife and stir them in by hand.
  5. Pour the batter into the oiled bundt pan. IMPORTANT: Don't over-fill! Leave about an inch and a half of space for the cake to rise, otherwise you'll have a huge mess on your hands. If you have extra batter, put it in a muffin tin and bake a muffin or two.
  6. Bake at 350 degrees for about 65-75 minutes until a cake tester or toothpick comes out clean.
  7. Cool your cake completely! Resist the temptation to try to extract it from the pan while it's still warm.
  8. Once your cake is cool, flip it out onto a serving plate.
  9. To mix the icing, add tiny increments of ginger liqueur (or water) to the confectioner's sugar until you have a thick, drizzly icing. Just add a bit at a time, otherwise the icing can become too runny very quickly.
  10. Drizzle the icing across the top of the cake and top it with whole macadamias.

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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October 20, 2019
Made this last weekend with flax eggs, it was a tad crumbly but so tasty
Susan R.
November 10, 2020
Hi! Do you think this recipe would work with almond flour?
November 15, 2020
Susan- Hmm, I wouldn't suggest trying to sub almond flour for the oats. They just behave so differently, and almond flour tends to be really fragile especially in lower-fat batters. If you need a gluten free option, there are certified gf oats.