Pumpkin Oatmeal Dump Cake Recipe – Easy Fall Dessert with Oats & Pecans
Try this Pumpkin Oatmeal Dump Cake recipe for a cozy fall dessert! Layers of creamy pumpkin, buttery cake mix, and oat-pecan crunch — no mixer required.
Ingredients
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 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
Oat Topping
- 1 box yellow cake mix
- 1 cup rolled oats (not instant)
- ½ cup chopped pecans (optional but highly recommended)
- ¼ cup melted butter (or cold grated butter for extra crunch)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- 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.
- 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.
- Add Texture :Evenly sprinkle rolled oats and pecans (if using) over the cake mix layer.
- 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.
- 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.
- 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.