Description
Pumpkin Oatmeal Dump Cake is a warm, cozy dessert with layers of spiced pumpkin filling, buttery cake mix, and a crunchy oat topping. It’s a no-fuss, dump-and-bake recipe perfect for fall gatherings and weeknight cravings alike.
Ingredients
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (14 oz) can sweetened condensed milk or 1 (12 oz) can evaporated milk
- 2 large eggs
- 1/2 cup granulated sugar or brown sugar
- 2 tsp pumpkin pie spice
- 1 box yellow or spice cake mix (15.25 oz)
- 3/4 cup old-fashioned rolled oats
- 1/2 cup unsalted butter, melted
- Optional toppings: chopped pecans, whipped cream, vanilla ice cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin purée, eggs, milk, sugar, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Top with rolled oats, spreading them evenly.
- Drizzle melted butter evenly over the top, covering as much surface area as possible.
- Bake for 45–55 minutes, or until the top is golden and edges are bubbly.
- Let cool for at least 15 minutes before serving. Serve warm, at room temperature, or chilled with optional toppings.
Notes
- Use spice cake mix for extra autumn flavor.
- Make it dairy-free by using coconut milk and vegan butter.
- For added texture, sprinkle chopped nuts or shredded coconut over the oats.
- Ensure butter is well distributed to avoid dry patches on top.
- Can be made ahead and stored in the fridge for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
