Pumpkin Oatmeal Dump Cake

When autumn arrives, nothing captures the cozy flavors of the season quite like pumpkin desserts. This Pumpkin Oatmeal Dump Cake combines the richness of spiced pumpkin pie filling with the crunch of buttery oats and pecans, creating a dessert that is both easy to make and irresistible to eat. Whether you’re preparing a Thanksgiving spread, a holiday gathering, or just craving something warm and comforting, this recipe delivers big flavor with minimal effort.

Unlike traditional layer cakes, a dump cake requires no complicated mixing or frosting. Simply “dump” the ingredients into a baking dish, bake, and enjoy a treat that’s bursting with fall spices. This recipe is budget-friendly, family-approved, and ideal for anyone looking for a fuss-free dessert.

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Why You’ll Love This Pumpkin Oatmeal Dump Cake

This dessert has quickly become a household favorite for several reasons:

• Effortless preparation – no need for stand mixers or complicated techniques.
• Budget-friendly ingredients – uses pantry staples like pumpkin puree, cake mix, and oats.
• Versatile serving options – delicious warm, at room temperature, or even chilled.
• Crowd-pleasing flavor – combines the creaminess of pumpkin pie with the texture of cobbler.
• Perfect for holidays – ideal for Thanksgiving, Friendsgiving, or Christmas gatherings.

Ingredients Breakdown

Let’s look at the key ingredients and why they make this dessert shine:

• Pumpkin Puree (15 oz can): The base of the recipe, providing natural sweetness, moisture, and that classic fall flavor.
• Evaporated Milk (12 oz can): Adds richness and creaminess, making the pumpkin layer smooth and custard-like.
• Eggs (3 large): Help bind the filling and give it structure.
• Sugar (granulated and brown): A mix of both provides sweetness with a hint of molasses depth from the brown sugar.
• Pumpkin Pie Spices (cinnamon, nutmeg, ginger, cloves): Warm spices that enhance the pumpkin flavor.
• Yellow Cake Mix: Acts as a topping, creating a crumbly, golden crust.
• Rolled Oats (1 cup): Add texture and a rustic flavor that pairs perfectly with pumpkin.
• Pecans (½ cup, optional): Provide crunch and a nutty flavor that elevates the dessert.
• Melted Butter (½ cup): Helps brown the topping while giving it a rich, buttery taste.

Tips and Tricks

• Use pumpkin puree, not pumpkin pie filling. The canned pie filling already contains sugar and spices, which can make the dessert overly sweet.
• Spread the butter evenly. Drizzle the melted butter carefully to ensure the oats and cake mix bake evenly without dry patches.
• Test doneness with a toothpick. Insert into the center – if it comes out mostly clean, the cake is ready.
• Let it rest before slicing. Allowing the cake to cool slightly helps the layers firm up for cleaner cuts.

Variations and Customizations

Want to make this Pumpkin Dump Cake your own? Try these variations:

1. Apple Pumpkin Version – Add a layer of thinly sliced apples under the pumpkin mixture.
2. Chocolate Twist – Mix in mini chocolate chips with the cake mix topping.
3. Nut-Free Option – Skip the pecans and add extra oats or sunflower seeds for crunch.
4. Caramel Drizzle – Top with caramel sauce before serving for added decadence.
5. Gluten-Free Version – Use a gluten-free yellow cake mix.

Pairing Suggestions

This cozy dessert pairs beautifully with:

• A scoop of vanilla ice cream
• Freshly whipped cream
• A drizzle of warm caramel or maple syrup
• A cup of hot coffee, spiced chai, or apple cider

Storage Instructions

• Room Temperature: Keep covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.

Popular Questions

Q: Can I make this dessert ahead of time?
Yes, you can bake it the day before and store it in the refrigerator. Simply reheat before serving.

Q: Can I use spice cake mix instead of yellow cake mix?
Absolutely! Spice cake mix enhances the fall flavors even more.

Q: Do I have to add oats and pecans?
No, but they add texture and depth. If you prefer a smoother topping, stick with just the cake mix and butter.