A cozy fall dessert made with pumpkin, warm spices, and an irresistible oat topping — simple to prepare and absolutely delicious!
📋 Recipe Card
Pumpkin Oatmeal Dump Cake
- Prep Time: 10 minutes
- Bake Time: 50–55 minutes
- Total Time: ~1 hour
- Servings: 12
- Dietary Info: Vegetarian | Can be made nut-free
✅ Ingredients
- Pumpkin puree (15 oz can)
- Evaporated milk (12 oz can)
- Eggs
- Granulated sugar
- Brown sugar
- Pumpkin pie spice (or cinnamon + nutmeg + ginger)
- Yellow cake mix (boxed)
- Old-fashioned oats
- Butter (melted)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Make pumpkin base: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, and pumpkin pie spice until smooth. Pour into prepared baking dish.
- Add cake layer: Evenly sprinkle the dry cake mix over the pumpkin mixture (do not stir).
- Top with oats & butter: Sprinkle oats on top, then drizzle melted butter evenly over everything.
- Bake for 50–55 minutes, until golden brown and set in the center.
- Cool slightly before serving warm. Optional: top with whipped cream or vanilla ice cream.
💡 Recipe Notes
- Do not mix the layers — the “dump cake” style creates its own crust while baking.
- Best served warm but also delicious chilled.
✨ Introduction
This Pumpkin Oatmeal Dump Cake is everything you love about fall in one dish — creamy pumpkin custard on the bottom, buttery cake in the middle, and a crunchy oat topping. It’s effortless to make, feeds a crowd, and is perfect for holiday tables or cozy nights in.
📝 Step-by-Step Guide
Step 1 – Pumpkin Mixture: Mix pumpkin puree, milk, eggs, and sugars until smooth.
Tip: Use a whisk to avoid lumps.
Step 2 – Layer Cake Mix: Sprinkle the dry mix evenly over the pumpkin base.
Do not stir — this is key to dump cakes!
Step 3 – Add Topping: Oats + melted butter give the crisp golden finish.
Tip: For extra crunch, add chopped pecans or walnuts.
Step 4 – Bake & Serve: Bake until golden and fragrant. Cool before slicing.
🥄 Ingredient Notes & Substitutions
- Pumpkin puree – Use canned 100% pumpkin (not pie filling).
- Cake mix – Yellow or spice cake both work.
- Oats – Old-fashioned oats give the best texture. Quick oats can be used in a pinch.
- Sweetener – Swap sugars for coconut sugar or a sugar substitute to lighten it up.
- Butter – For dairy-free, use vegan butter or coconut oil.
🍰 Variations & Serving Ideas
- Nutty Crunch – Add ½ cup chopped pecans with the oats.
- Chocolate Pumpkin – Sprinkle ½ cup chocolate chips over the cake mix before baking.
- Breakfast-Style – Serve with Greek yogurt instead of whipped cream.
- Holiday Twist – Top with cranberry sauce for a festive pairing.
🧊 Storage & Make-Ahead
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the microwave or oven before serving.
- Make-Ahead: Bake a day ahead; flavors deepen overnight.
- Freezer: Freeze portions for up to 2 months; thaw overnight in fridge.
📊 Nutrition (per serving, est.)
Calories: 285 | Carbs: 43g | Protein: 5g | Fat: 11g | Fiber: 3g
❓ FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes! Roast, puree, and drain fresh pumpkin well before using.
Q: Do I need to cook the oats first?
A: No — they bake right in and add crunch.
Q: Can I reduce the sugar?
A: Yes, you can cut both sugars in half or use a sugar substitute.
Q: Can I make this gluten-free?
A: Yes, just swap in a gluten-free cake mix.
❤️ Final Notes
This Pumpkin Oatmeal Dump Cake is a cozy fall classic that comes together with almost no effort. It’s sweet, spiced, and guaranteed to disappear fast at any gathering.
👉 If you love this recipe, say something nice in the comments 💬 — your feedback keeps the recipes coming!
