Here’s a cozy, fall-flavored Pumpkin Oatmeal Dump Cake that’s super easy to make — no mixer required! This dessert is packed with warm spices, creamy pumpkin, and topped with a buttery oat streusel. Perfect for holidays, potlucks, or anytime you crave pumpkin spice comfort!
🎃 Pumpkin Oatmeal Dump Cake
🧾 Ingredients:
Pumpkin Layer:
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1 (15 oz) can pumpkin puree (not pie filling)
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1 (12 oz) can evaporated milk
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3 large eggs
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1 cup granulated sugar
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1/2 cup brown sugar, packed
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1 tablespoon pumpkin pie spice
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1 teaspoon vanilla extract
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1/2 teaspoon salt
Cake & Topping Layer:
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1 box (about 15.25 oz) yellow or spice cake mix
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1 cup old-fashioned oats
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1 cup (2 sticks) unsalted butter, melted
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1/2 cup chopped pecans or walnuts (optional)
👩🍳 Instructions:
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Preheat oven:
To 350°F (175°C). Grease a 9×13-inch baking dish. -
Mix pumpkin layer:
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, vanilla, and salt until smooth.
Pour into prepared baking dish. -
Add cake mix + oats:
Evenly sprinkle the dry cake mix over the pumpkin mixture.
Then sprinkle the oats over the top. Do not stir. -
Add butter:
Drizzle the melted butter evenly over the dry ingredients. Try to moisten as much of the surface as possible. -
Add nuts (optional):
Sprinkle with chopped pecans or walnuts for a crunchy finish. -
Bake:
Bake for 50–60 minutes, or until the top is golden and the edges are bubbly.
Center may still jiggle slightly — it will set as it cools. -
Cool & serve:
Let cool at least 30 minutes before serving. Best served warm with vanilla ice cream or whipped cream.
🍂 Tips:
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Want extra crunch? Add an extra 1/4 cup oats or a sprinkle of granola on top.
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Make it gluten-free with GF cake mix and certified GF oats.
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Add 1/2 tsp ground ginger or cardamom for deeper spice.
Would you like a printable recipe card, or a small-batch version for 2–4 servings?