Pumpkin Oatmeal Dump Cake Recipe

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There’s something almost magical about this Pumpkin Oatmeal Dump Cake. It’s the kind of dessert that fills your kitchen with the smell of cinnamon, brown sugar, and roasted pecans, the scent that says, “Fall is finally here.” Imagine the creamy comfort of pumpkin pie meeting the golden, buttery crunch of an oat topping. No mixer, no fuss, just layer, bake, and let the oven do its thing.

Whether you’re hosting Thanksgiving, attending a cozy potluck, or simply craving something warm and spiced on a cool evening, this dump cake is a guaranteed crowd-pleaser. It’s simple enough for weeknights yet special enough for holidays, a dessert that feels like home.

Pumpkin Filling

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves

Oat Topping

• 1 box yellow cake mix
• 1 cup rolled oats (not instant)
• ½ cup chopped pecans (optional but highly recommended)
• ½ cup melted butter (or cold grated butter for extra crunch)

How to Make Pumpkin Oatmeal Dump Cake

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Mix the Pumpkin Base:
   In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, and all the spices until smooth and silky.
3. Layer the Goodness:
   Pour the pumpkin mixture evenly into the prepared dish — it should look like pumpkin pie batter.
   Sprinkle the dry yellow cake mix evenly over the top. Don’t stir.
4. Add Texture:
   Evenly sprinkle rolled oats and pecans (if using) over the cake mix layer.
5. Drizzle and Bake:
   Pour melted butter evenly over the top, making sure most of the dry mix gets some coverage. For an extra crisp top, use cold grated butter instead of melted.
6. Bake to Golden Perfection:
   Bake for 50–60 minutes, until the top is golden brown and the edges bubble slightly. The center should be mostly set (like pumpkin pie) but still soft.
7. Cool and Serve:
   Let it rest for 15 minutes before slicing — this helps the custard layer firm up. Serve warm, topped with whipped cream or vanilla ice cream.

Tips for the Perfect Dump Cake Texture

• Use Cold Butter for Crunch: Grating cold butter over the top creates crisp, golden pockets instead of a uniform crust.
• Toast the Nuts: If using pecans, toast them for 5 minutes beforehand for deeper flavor.
• Don’t Overbake: Once the center is just set, remove it — overbaking will dry out the custard base.
• Make Ahead Friendly: Bake a day early, refrigerate, and reheat at 325°F for 10–15 minutes before serving.

Substitutions & Variations

• Cake Mix Swap: Try spice cake mix, white cake mix, or even chocolate for a twist.
• Vegan Version: Use coconut milk instead of evaporated milk and vegan butter or coconut oil for the topping.
• Nut-Free: Skip the pecans or use pumpkin seeds or sunflower seeds for crunch.
• Gluten-Free: Substitute a gluten-free yellow cake mix and certified gluten-free oats.
• Healthier Touch: Replace part of the sugar with maple syrup or honey and use whole-grain cake mix if available.
• Add-Ins: A handful of dried cranberries or chopped apples adds fruity contrast to the rich pumpkin base.

Frequently Asked Questions (FAQ)

Can I use pumpkin pie filling instead of pumpkin puree?

No — pumpkin pie filling already has added sugar and spices, which would throw off the flavor balance. Always use pure pumpkin puree.

Why is my cake runny in the middle?

It might need a few more minutes of baking. The center should be softly set, like pumpkin pie. Cooling also helps it firm up.

Do I have to use oats?

Not necessarily, but oats add wonderful texture. You can replace them with crushed graham crackers or more nuts.

Can I make this recipe dairy-free?

Yes — full-fat coconut milk and plant-based butter work beautifully.

How can I make it less sweet?

Cut back on sugar by ¼ cup or use an unsweetened cake mix. The pumpkin’s natural sweetness still shines through.

Nutrition Facts (Estimated per serving)

Nutrient	Amount
Calories	345
Fat	16g
Carbohydrates	46g
Protein	5g
Sugar	30g
Fiber	3g

(Values may vary depending on ingredients used.)

A Fall Classic Made Easy

If autumn had a flavor, this Pumpkin Oatmeal Dump Cake would be it, warm, spiced, buttery, and a little nostalgic. It’s the kind of dessert that disappears faster than you expect (trust me, you’ll wish you made two). Serve it with a cup of coffee, a drizzle of caramel, or just a spoon right out of the pan, no judgment here.

Make it once, and it might just become your new fall tradition.

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