Pumpkin Oatmeal Dump Cake Recipe

Introduction

This Pumpkin Oatmeal Dump Cake is a simple, cozy dessert that combines the warm flavors of pumpkin and spices with a crunchy oat topping. It’s perfect for autumn gatherings or any time you want a comforting treat with minimal effort.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1 box yellow cake mix
• 1 cup rolled oats
• 1/2 cup chopped pecans (optional)
• 1/2 cup melted butter

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Step 2: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and well combined.
3. Step 3: Pour the pumpkin mixture evenly into the prepared baking dish, spreading it into an even layer.
4. Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, covering it completely.
5. Step 5: Sprinkle rolled oats and chopped pecans (if using) evenly over the cake mix layer to add texture and flavor.
6. Step 6: Drizzle the melted butter evenly over the oats and pecans, helping the topping to brown and crisp as it bakes.
7. Step 7: Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
8. Step 8: Let the cake cool slightly before serving. Enjoy it warm or at room temperature.

Tips & Variations

• For a nut-free option, simply omit the chopped pecans or substitute with sunflower seeds.
• Add a teaspoon of vanilla extract to the pumpkin mixture for added depth of flavor.
• Sprinkle a pinch of coarse sugar on top before baking for an extra crunchy crust.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds until warm. This cake also freezes well—wrap it tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but make sure to cook and blend the pumpkin until smooth before measuring 15 ounces to replace the canned version.

Is it necessary to use evaporated milk?

Evaporated milk adds creaminess and richness, but you can substitute it with regular milk or a non-dairy milk alternative in the same quantity if needed.

Pumpkin Oatmeal Dump Cake Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

This Pumpkin Oatmeal Dump Cake is a delightfully easy and cozy fall dessert that combines the warmth of pumpkin and spices with the crunch of oats and pecans. With minimal prep and a simple layering method, this cake offers a perfect balance of moist pumpkin filling and a crisp, golden topping, making it ideal for any autumn gathering or a comforting treat.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1/2 cup melted butter

Dry Ingredients

• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1 box yellow cake mix
• 1 cup rolled oats

Optional

• 1/2 cup chopped pecans (optional)

Instructions

1. Prepare the Oven and Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving later.
2. Mix Pumpkin Mixture: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and well combined. This will form the flavorful base of your cake.
3. Layer Pumpkin Mixture: Pour the prepared pumpkin mixture evenly into the greased baking dish, spreading it to cover the bottom uniformly.
4. Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. This layer creates the cake’s structure and absorbs moisture as it bakes.
5. Top with Oats and Pecans: Evenly distribute rolled oats and, if using, chopped pecans over the cake mix layer. This adds a delightful texture and nutty flavor.
6. Drizzle Butter: Pour the melted butter evenly over the oats and pecans, which will help the topping bake to a crisp, golden finish.
7. Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes. The cake is done when the top is golden brown and a toothpick inserted near the center comes out clean.
8. Cool and Serve: Allow the cake to cool slightly before serving. It can be enjoyed warm or at room temperature, perfect with a scoop of ice cream or a dollop of whipped cream.

Notes

• For a nut-free version, omit the pecans entirely.
• You can substitute the yellow cake mix with a spice cake mix for extra flavor.
• This cake stores well in the refrigerator covered for up to 3 days and can be reheated before serving.
• If you prefer a crunchier topping, broil the cake for 2-3 minutes at the end of baking, watching carefully to avoid burning.

Keywords: pumpkin cake, dump cake, oatmeal cake, fall dessert, easy pumpkin recipe, autumn dessert, spiced cake, pecan cake