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Pumpkin Oatmeal Dump Cake
Caroline

Pumpkin Oatmeal Dump Cake

A cozy fall dessert that combines spiced pumpkin filling with a buttery oat and cake mix topping. Simple to assemble and perfect for gatherings, this dump cake is warm, comforting, and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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 cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 box yellow cake mix
  • 1 cup rolled oats
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup melted butter

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • whisk
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
  3. Pour the pumpkin mixture evenly into the prepared dish.
  4. Sprinkle dry yellow cake mix evenly over the pumpkin filling.
  5. Add rolled oats and pecans on top of the cake mix.
  6. Drizzle melted butter evenly over the topping.
  7. Bake for 50–60 minutes, until the top is golden brown and set.
  8. Allow to cool slightly before serving. Enjoy warm or at room temperature.

Notes

  • Best served warm with whipped cream or ice cream.
  • Double the recipe for a larger gathering.
  • Adjust spices to your taste—add extra cinnamon for a bolder flavor.