Thank you for stopping by, friend! Today, I’m sharing a recipe that feels like a big warm hug on a crisp autumn day: Pumpkin Oatmeal Dump Cake😍. This dessert is pure comfort—rich pumpkin custard on the bottom, golden oat and pecan crumble on top, and buttery goodness in every bite.
If you love pumpkin pie but want something easier (and dare I say, more exciting!), this recipe is your answer. It’s dump, bake, and done—minimal effort, maximum reward. 🍂
Don’t forget—you can subscribe to my email list so you never miss cozy recipes like this one!
Overview of Recipe Content
What is Pumpkin Oatmeal Dump Cake?
It’s a layered dessert that combines a creamy pumpkin pie filling with a crunchy oat-pecan topping, all brought together with boxed cake mix and melted butter.
Why you’ll love it:
- Foolproof “dump-and-bake” method.
- Perfect for Thanksgiving, Friendsgiving, or any fall gathering.
- Smells heavenly while baking—cinnamon, nutmeg, and cloves fill the kitchen.
- Crowd-pleaser dessert that serves a big group.
Flavor profile:
Think pumpkin pie meets apple crisp—spiced custard base with a crumbly, golden topping.
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 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 box yellow cake mix
- 1 cup rolled oats
- 1/2 cup chopped pecans (optional)
- 1/2 cup melted butter
Tools you’ll need:
- 9×13 baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
Substitutions & Additions:
- Swap yellow cake mix for spice cake mix for even more fall flavor.
- Use walnuts instead of pecans.
- Add a sprinkle of mini chocolate chips to the oat topping.
- For dairy-free, use coconut milk instead of evaporated milk and plant-based butter.
How to Make Pumpkin Oatmeal Dump Cake😍
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Make the pumpkin base. In a mixing bowl, whisk pumpkin puree, evaporated milk, eggs, both sugars, and spices until smooth. Pour into prepared dish.
- Layer on the dry cake mix. Sprinkle evenly over the pumpkin mixture—don’t stir!
- Add oats & nuts. Scatter rolled oats and pecans over the cake mix layer.
- Finish with butter. Drizzle melted butter evenly across the top.
- Bake. 50–60 minutes, until golden brown and set.
- Cool & serve. Best enjoyed slightly warm with whipped cream or vanilla ice cream.
The magic? While baking, the pumpkin mixture settles into a custard-like layer, while the top transforms into a crunchy, buttery crumble.
What to Serve with Pumpkin Oatmeal Dump Cake😍
- A dollop of whipped cream or a scoop of vanilla ice cream.
- Hot apple cider, chai tea, or pumpkin spice lattes.
- For a holiday spread, serve alongside Pumpkin Cream Cheese Muffins or Easy Apple Crisp.
Tips for Making It Perfect
- Don’t stir the layers. That’s the magic of a dump cake—the layers form naturally.
- Cover halfway through baking if the topping gets too brown.
- Cool before slicing so the custard sets.
Storage Instructions
- Fridge: Store in airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze up to 2 months.
- Reheat: Warm in oven at 325°F for 10–15 minutes or microwave individual slices.
General Information
This recipe is rooted in the tradition of easy American “dump cakes,” which became popular in the mid-20th century. Adding oats and nuts gives it a rustic, farmhouse touch. It’s a must-have on any fall dessert table!
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes! Roast, puree, and measure 15 oz for the recipe.
2. Can I make this gluten-free?
Yes, use a gluten-free cake mix.
3. Can I make it ahead of time?
Absolutely—bake the day before and reheat before serving.
4. Does it taste more like cake or pie?
It’s like a pumpkin pie base with a crisp-style topping—not a fluffy cake.
Conclusion
Pumpkin Oatmeal Dump Cake😍 is the ultimate easy fall dessert—warm, spiced, and indulgent. Perfect for sharing at family dinners or enjoying on a quiet evening with coffee.
If you love pumpkin, also try my Pumpkin Cheesecake Bars or Pumpkin Spice Bread.
Until next time, happy baking! 🍂
Interactive Elements
I’d love to see your version! Leave a comment below or share a photo on Pinterest at Poulef Recipes on Pinterest.
Nutritional Information (per serving, based on 12 servings)
| Calories | Carbs | Protein | Fat | Saturated Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|---|
| 340 | 46g | 5g | 16g | 7g | 3g | 29g | 280mg |
Pumpkin Oatmeal Dump Cake😍 – A Cozy Fall Dessert You’ll Love
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Oatmeal Dump Cake😍 is a cozy fall dessert with a creamy pumpkin pie base and crunchy oat-pecan topping. Quick, easy, and perfect for gatherings.
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 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 box yellow cake mix
1 cup rolled oats
1/2 cup chopped pecans (optional)
1/2 cup melted butter
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
2. Whisk pumpkin puree, evaporated milk, eggs, both sugars, and spices until smooth. Pour into dish.
3. Sprinkle cake mix evenly over pumpkin mixture.
4. Scatter rolled oats and pecans over the top.
5. Drizzle melted butter evenly across the top.
6. Bake 50–60 minutes until golden brown and set.
7. Cool before slicing and serve with whipped cream or ice cream.
Notes
Best enjoyed slightly warm.
Substitute walnuts for pecans.
Use spice cake mix for deeper fall flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 29g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
