Here’s a cozy and super easy Pumpkin Oatmeal Dump Cake — a no-fuss fall dessert that’s warm, spiced, and topped with a golden oat crumble. No mixing bowls needed — just layer and bake!
🎃 Pumpkin Oatmeal Dump Cake
🕒 Prep Time: 10 minutes
🕒 Bake Time: 45–50 minutes
🍽 Serves: 10–12
✅ Ingredients:
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1 (15 oz) can pumpkin purée (not pumpkin pie filling)
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1 (12 oz) can evaporated milk
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3 large eggs
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3/4 cup sugar (brown or white)
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1 tbsp pumpkin pie spice (or 2 tsp cinnamon + 1/2 tsp each ginger, nutmeg, cloves)
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1/2 tsp salt
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1 box (about 15 oz) yellow or spice cake mix
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1/2 cup (1 stick) melted butter
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1/2 cup rolled oats
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Optional: 1/2 cup chopped pecans or walnuts for crunch
🥣 Instructions:
1. Preheat oven
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To 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer the pumpkin base
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In the baking dish, whisk together:
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Pumpkin purée
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Evaporated milk
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Eggs
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Sugar
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Pumpkin pie spice
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Salt
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Smooth it into an even layer.
3. Add cake mix
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Sprinkle the dry cake mix evenly over the pumpkin mixture — do not stir.
4. Top with oats and nuts
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Sprinkle oats (and nuts, if using) evenly over the cake mix.
5. Drizzle with butter
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Pour melted butter evenly over the top, trying to cover as much as possible.
6. Bake
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Bake for 45–50 minutes, until the top is golden and the center is set (a little jiggle is okay — it will firm as it cools).
7. Cool & serve
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Let cool for at least 15 minutes.
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Serve warm or chilled, with whipped cream or vanilla ice cream.
🔁 Variations:
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No oats? Skip or use chopped nuts or crushed graham crackers instead
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Make it gluten-free: Use a GF cake mix
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Add-ins: Mix 1/2 cup mini chocolate chips into the pumpkin layer for a sweet surprise
