ADVERTISEMENT

5 Reasons to Love This Pumpkin Oatmeal Dump Cake

by

Pumpkin Oatmeal Dump Cake

ADVERTISEMENT

Pumpkin desserts are the ultimate comfort food of fall, and this Pumpkin Oatmeal Dump Cake is no exception. With layers of spiced pumpkin, buttery cake mix, crunchy oats, and pecans, this recipe is warm, cozy, and easy enough for beginners. The best part? You don’t need fancy equipment or complicated steps—just “dump” the ingredients together, bake, and enjoy a dessert that tastes like autumn in every bite.

Cooking Time & Servings

  • Prep Time: 10 minutes
  • Cook Time: 50–60 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 12

Ingredients for Pumpkin Oatmeal Dump Cake

  • 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 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 box yellow cake mix
  • 1 cup rolled oats
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup melted butter

Step-by-Step Instructions

Step 1: Prepare the Pumpkin Base

Preheat the oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.

Step 2: Assemble the Layers

Pour the pumpkin mixture into a greased 9×13-inch baking dish. Sprinkle the dry yellow cake mix evenly over the top, followed by rolled oats and pecans, if using.

Step 3: Add Butter and Bake

Drizzle the melted butter evenly over the entire surface. Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool slightly before serving.

Notes & Tips

  • For extra crunch, add an extra 1/4 cup of oats to the topping.
  • Serve warm with whipped cream or a scoop of vanilla ice cream.
  • If you love bold spice flavors, add a pinch more cinnamon or nutmeg.

Pumpkin Oatmeal Dump Cake

1. Can I make this dump cake ahead of time?

Yes! Bake it a day before, store it in the refrigerator, and reheat before serving.

2. Do I need to use evaporated milk?

Evaporated milk gives the cake its creamy texture, but you can substitute with half-and-half or whole milk if needed.

3. Can I freeze Pumpkin Oatmeal Dump Cake?

Absolutely. Wrap leftovers tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

4. Can I use a spice cake mix instead of yellow cake mix?

Yes! A spice cake mix adds even more fall flavor and works beautifully with pumpkin.

Nutrition Information (Per Serving, Approximate)

  • Calories: 370
  • Carbohydrates: 55g
  • Protein: 5g
  • Fat: 16g
  • Saturated Fat: 7g
  • Cholesterol: 65mg
  • Sodium: 320mg
  • Fiber: 3g
  • Sugar: 34g

Leave a Comment