Pumpkin Oatmeal Dump Cake
This Pumpkin Oatmeal Dump Cake combines a spiced pumpkin pie-like filling with a buttery cake mix crust and a crunchy oat-pecan topping. It's the ultimate fall dessert—easy to make, perfect for gatherings, and packed with cozy flavor in every bite. Serve warm with whipped cream or vanilla ice cream for an unforgettable treat!
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
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, whisk pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, and spices until smooth.
- Pour mixture into the prepared baking dish and spread evenly.
- Sprinkle dry yellow cake mix evenly over the pumpkin layer.
- Top with rolled oats and pecans (if using).
- Drizzle melted butter evenly over the top.
- Bake for 50–60 minutes, until golden brown and set.
- Cool slightly and serve warm or at room temperature.
Notes
- Use old-fashioned rolled oats for best texture.
- Let cool 15 minutes before serving for clean slices.
- Serve with whipped cream, vanilla ice cream, or caramel drizzle.
- Store in the fridge for up to 5 days or freeze for up to 2 months.