Pumpkin Oatmeal Dump Cake
Pumpkin Oatmeal Dump Cake is a beloved fall dessert made easy. A silky, spiced pumpkin layer is topped with dry cake mix, rolled oats, pecans, and butter—baking into a golden, crisp-topped treat with a creamy base. Perfect for holiday gatherings or cozy weekends at home, it’s as easy to make as it is delicious.
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 ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground 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 together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, and spices until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Sprinkle dry yellow cake mix over the pumpkin mixture.
- Top with rolled oats and chopped pecans (if using).
- Drizzle melted butter evenly over the entire surface.
- Bake for 50–60 minutes, or until golden brown and a toothpick inserted near the center comes out clean.
- Cool for at least 20 minutes before serving.
Notes
- Use old-fashioned oats for best texture; avoid quick oats.
- Serve with vanilla ice cream or whipped cream.
- To make gluten-free, use a GF cake mix and certified gluten-free oats.
- Store covered in the fridge for up to 5 days or freeze for up to 2 months.