If you’re craving an irresistibly cozy dessert that captures all the warm, comforting flavors of fall, look no further than this Pumpkin Oatmeal Dump Cake. It’s a wonderful twist on traditional dump cakes that combines rich pumpkin puree, fragrant spices, and a delightful crunchy oat topping. The best part? It requires minimal prep and ingredients you probably already have in your pantry. Whether you’re serving it for a holiday gathering or just a sweet weeknight treat, this Pumpkin Oatmeal Dump Cake is sure to become a beloved staple in your recipe box.

Pumpkin Oatmeal Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pumpkin Oatmeal Dump Cake plays an important role in crafting the perfect balance of flavors, textures, and that golden autumn color we all adore. The simplicity of these staples makes baking both approachable and satisfying.

Pumpkin puree: Provides moistness and that signature pumpkin flavor that defines the dish.
Evaporated milk: Adds creaminess and depth without watering down the batter.
Eggs: Bind everything together and create a tender crumb.
Granulated sugar: Sweetens the base layer to balance the spices.
Brown sugar: Lends a hint of caramel richness and moisture.
Cinnamon: The quintessential pumpkin spice, warming and aromatic.
Nutmeg: Adds subtle sweetness and complexity.
Ginger: Offers a mild spiciness that brightens the flavor profile.
Cloves: A pinch of this intensifies the autumn spice character.
Yellow cake mix: Creates the fluffy, cakey topping that contrasts beautifully with the pumpkin layer.
Rolled oats: Bring a hearty, rustic texture to the top crust.
Chopped pecans (optional): Provide crunch and a nutty depth; feel free to leave out if you prefer.
Melted butter: Ensures the oat topping bakes to a golden, luscious finish.

How to Make Pumpkin Oatmeal Dump Cake

Step 1: Preheat and Prepare Your Pan

Begin by setting your oven to 350 degrees Fahrenheit (175 degrees Celsius) and greasing a 9×13-inch baking dish. This helps prevent sticking and gives the cake a lovely edges-to-center pull when it’s done.

Step 2: Mix the Pumpkin Batter

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, and carefully measured spices until the mixture is smooth, aromatic, and homogenous. This blend is the heart of your Pumpkin Oatmeal Dump Cake, packing in moisture and flavor.

Step 3: Pour Pumpkin Mixture Into the Pan

Transfer the luscious pumpkin batter evenly into your prepared dish. Make sure the layer is level to ensure even baking and that perfect cakey texture later on.

Step 4: Sprinkle Cake Mix Evenly

Next, gently scatter the yellow cake mix over the pumpkin base, allowing it to cover fully but not pressing down. This dry layer will absorb the moisture from below, creating a cakey crust once baked.

Step 5: Add Oats and Pecans

Sprinkle the rolled oats and chopped pecans on top of the cake mix. These add delightful texture and nuttiness, offering an inviting contrast to the silky pumpkin layer.

Step 6: Drizzle Melted Butter

Finally, pour the melted butter evenly all over the oats and nuts. This not only lends richness but encourages the topping to crisp up beautifully in the oven.

Step 7: Bake Until Golden and Set

Place the dish in the oven and bake for 50 to 60 minutes. You’ll know it’s done when the top is a gorgeous golden brown and a toothpick inserted near the center comes out clean. The aroma filling your kitchen will be absolutely irresistible.

Step 8: Cool and Enjoy

Let the Pumpkin Oatmeal Dump Cake cool slightly before serving. It’s delicious warm or at room temperature, perfect comfort dessert style.

How to Serve Pumpkin Oatmeal Dump Cake

Garnishes

Deliver a little extra wow factor by serving with your favorite whipped cream, a scoop of vanilla ice cream, or a light dusting of powdered sugar. These simple touches highlight the earthiness of the pumpkin and the crunch of the topping wonderfully.

Side Dishes

This dump cake pairs beautifully with a hot cup of coffee, spiced chai, or a glass of cold milk. If you’re serving it as part of a larger meal, consider light, fresh salads or roasted vegetables for a balanced contrast.

Creative Ways to Present

For a charming presentation, serve the Pumpkin Oatmeal Dump Cake in individual ramekins or mason jars. Layer with additional whipped cream or drizzle with maple syrup for a festive touch. It also makes a lovely option for potlucks where guests can grab their own jar of autumn bliss.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your Pumpkin Oatmeal Dump Cake tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for up to 4 days, maintaining moistness and flavor.

Freezing

If you want to keep this treat longer, you can freeze it. Wrap securely and place in an airtight container or heavy-duty freezer bag. It will keep deliciously for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm individual portions in the microwave for about 30 seconds or reheat the whole dish in a 325 degrees Fahrenheit oven until heated through. This helps revive that fresh-baked texture and aroma.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It is better to use plain pumpkin puree because canned pumpkin pie filling already contains spices and sugars that might throw off the recipe’s balance of flavors and sweetness.

Is it necessary to use rolled oats? Can I substitute with quick oats?

Rolled oats create a nice chewy texture on top. Quick oats are finer and may create a softer topping texture, so while you can substitute, expect a slightly different mouthfeel.

Can I make this recipe vegan?

With some swaps like using a plant-based evaporated milk, flax eggs instead of chicken eggs, and dairy-free butter, you can create a vegan-friendly version. The texture and flavor will be similar but slightly different.

What’s the best way to ensure the cake doesn’t turn out watery?

Make sure to measure all wet ingredients accurately and bake until a toothpick comes out clean. The cake mix topping is designed to absorb excess moisture, giving you a well-set dessert.

Can I add other nuts or dried fruit?

Absolutely! Toasted walnuts, almonds, or dried cranberries add wonderful variety and festive flavors to your Pumpkin Oatmeal Dump Cake. Just adjust quantities to your preference.

Final Thoughts

This Pumpkin Oatmeal Dump Cake is more than just a dessert; it’s a cozy hug on a plate that’s perfect for any occasion needing a touch of warmth and sweetness. Give it a try, and I promise it will become one of your favorite comfort foods to share with family and friends.

Pumpkin Oatmeal Dump Cake Recipe

★★★★★

4.8 from 9 reviews

Author: Rafael
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pumpkin Oatmeal Dump Cake is a cozy, easy-to-make fall dessert that combines creamy pumpkin puree with warm spices, oats, and a buttery topping. It layers simple ingredients into one baking dish for a comforting treat perfect for the season.

Instructions

Preheat and Prepare Dish. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure your cake doesn’t stick.
Mix Pumpkin Base. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and well combined.
Pour Pumpkin Mixture. Pour the smooth pumpkin mixture evenly into the prepared baking dish, creating an even layer.
Add Cake Mix. Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, covering it completely.
Top with Oats and Pecans. Sprinkle the rolled oats evenly over the cake mix, followed by the chopped pecans if you are using them to add a crunchy texture.
Drizzle Butter. Drizzle the melted butter evenly over the oats and pecans to help create a rich, golden crust.
Bake. Bake the cake for 50-60 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean, indicating it’s fully cooked.
Cool and Serve. Allow the dump cake to cool slightly before serving. Enjoy it warm or at room temperature for a comforting dessert.

Notes

You can substitute pecans with walnuts or omit nuts for a nut-free version.
For extra sweetness, serve with a dollop of whipped cream or vanilla ice cream.
Store leftovers covered in the refrigerator for up to 4 days.
Make sure to use pure pumpkin puree, not pumpkin pie filling for the best flavor.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 320 kcal
Sugar: 28 g
Sodium: 250 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: pumpkin dessert, oatmeal dump cake, fall dessert, easy pumpkin recipe, dump cake recipe