Pumpkin Oatmeal Dump Cake

There’s something about fall that makes you want to bake, right? I mean, as soon as the weather turns crisp, my kitchen turns into a pumpkin-spiced wonderland! And today, I’ve got a treat that’s not only incredibly simple but also bursting with those warm, comforting flavors we all crave: Pumpkin Oatmeal Dump Cake. This recipe is so easy it practically makes itself—and the best part? You don’t even need to mix the cake batter! Just dump it all together, and magic happens in the oven.

If you’re a fan of quick, no-fuss desserts that still taste amazing, this one is for you! Before we dive into the details, make sure to subscribe to my newsletter to get more easy, delicious recipes like this one delivered straight to your inbox!

Why You’ll Love This Recipe

• One-bowl wonder: Minimal clean-up and prep time! It’s called a dump cake for a reason.
• Perfect fall flavors: The pumpkin, cinnamon, and nutmeg will fill your home with the coziest scent.
• Amazing texture: Creamy pumpkin filling on the bottom, crispy oats and buttery cake mix on top. It’s the best of both worlds!
• Versatility: This cake can be dressed up with ice cream, whipped cream, or even a drizzle of caramel sauce!

The Taste

Imagine a pumpkin pie and a crumble cake had a baby. The base is creamy, spiced pumpkin custard, and the topping is a buttery, crumbly oatmeal cake. It’s sweet but not overpowering, and the combination of textures will have you coming back for seconds (or thirds)!

The Benefits of This Recipe

Aside from how easy it is, this Pumpkin Oatmeal Dump Cake is perfect for feeding a crowd. Whether it’s a casual weeknight dessert or the star of your Thanksgiving table, it never disappoints. Plus, with oats in the mix, you can convince yourself it’s kind of healthy, right?

Ingredients You’ll Need

• 1 can (15 oz) pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling!
• 1 can (12 oz) evaporated milk: Adds richness and creaminess to the filling.
• 3/4 cup sugar: For the perfect sweetness balance.
• 3 large eggs: These help bind the pumpkin mixture and create that custardy texture.
• 1 tsp cinnamon & 1/2 tsp nutmeg: Warm spices that pair perfectly with the pumpkin.
• 1 box yellow cake mix: This forms the buttery, crisp topping—don’t mix it!
• 1 1/2 cups oats: Adds texture and a bit of rustic charm to the top layer.
• 1/2 cup butter, melted: Drizzled over the top for that golden-brown, crunchy topping.

Tools You’ll Need:

• 9×13 baking dish: The perfect size for this dump cake.
• Mixing bowl: For the pumpkin filling.
• Whisk or spoon: To mix the filling together.
• Measuring cups: For precision.

Ingredient Swaps & Add-Ons

• Want extra crunch? Add some chopped pecans or walnuts on top with the oats.
• Looking to cut back on sugar? Try using a sugar substitute like stevia or monk fruit.
• Can’t find evaporated milk? You can use half-and-half or full-fat coconut milk for a dairy-free option.
• Make it extra spicy! Add a pinch of cloves or ginger for even more warmth.

How to Make Pumpkin Oatmeal Dump Cake

Step 1: Preheat & Prep

Preheat your oven to 350°F and grease your 9×13 baking dish.

Step 2: Mix the Filling

In a bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and nutmeg until smooth. Pour this mixture evenly into your greased baking dish.

Step 3: Add the Cake Mix & Oats

Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Don’t stir—it should sit on top of the filling! Then, evenly distribute the oats on top of the cake mix.

Step 4: Drizzle with Butter

Take your melted butter and drizzle it over the entire surface. The butter will help form that crispy, golden crust as it bakes.

Step 5: Bake

Place the dish in the oven and bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The smell when this is baking is absolutely irresistible!

Step 6: Cool & Serve

Let the cake cool slightly before serving. It’s amazing warm, especially with a scoop of vanilla ice cream or whipped cream!

What to Serve with Pumpkin Oatmeal Dump Cake

While this cake stands perfectly on its own, here are a few serving ideas to make it even more special:

• Vanilla ice cream: The cold creaminess pairs beautifully with the warm pumpkin filling.
• Whipped cream: A dollop of homemade whipped cream makes everything better.
• Caramel sauce: Drizzle some over the top for an extra indulgent touch.

Tips for the Perfect Dump Cake

• Don’t mix the layers! The magic happens when the ingredients bake on top of each other. Stirring will ruin the texture.
• Want a crispier top? Try broiling the cake for the last 2-3 minutes, keeping an eye on it so it doesn’t burn.
• Use cold butter for more crumbles: If you want even more texture on top, try using cold butter, cut into small cubes, and sprinkle over the oats instead of melted butter.

How to Store Your Cake

If you have leftovers (although I doubt you will!), you can store this Pumpkin Oatmeal Dump Cake in the refrigerator for up to 4 days. Simply cover the dish tightly with plastic wrap or transfer it to an airtight container. To reheat, pop it in the microwave or enjoy it cold—it’s delicious both ways!

FAQs

Can I make this recipe ahead of time?
Yes! You can prepare the pumpkin filling and layer the cake mix and oats on top. Just refrigerate the dish until you’re ready to bake.

Can I freeze this cake?
Absolutely. After baking, allow it to cool completely, then cover tightly and freeze for up to 3 months. To serve, thaw in the refrigerator and reheat in the oven at 350°F until warmed through.

What if I don’t have a yellow cake mix?
You can use a spice cake mix or even a white cake mix. Both would be delicious variations!

Wrapping It Up

There you have it—Pumpkin Oatmeal Dump Cake, the dessert that’s as easy to make as it is to eat. I love how the simplicity of this recipe delivers such a big punch of flavor and texture. Whether you’re hosting a gathering or just treating yourself, this dump cake will quickly become your go-to fall dessert.

If you try this recipe, please let me know in the comments! I’d love to see your photos, so don’t forget to share your creations on Pinterest, tag me, and leave a review below. And if you’re still craving more cozy fall recipes, check out these other delicious treats:

• Crock-Pot Apple Crisp: An easy slow-cooker dessert filled with warm, spiced apples and a crispy oat topping.
• Pumpkin Peanut Butter Energy Bites: A healthy, no-bake snack with pumpkin, peanut butter, and a touch of sweetness.
• Cake Batter Chocolate Chip Cookies: A fun, indulgent cookie packed with chocolate chips and that classic cake batter flavor.

Nutritional Information (Per Serving)

• Calories: 300
• Fat: 15g
• Carbohydrates: 40g
• Protein: 5g
• Fiber: 3g
• Sugar: 25g

Happy baking, and enjoy the pumpkin goodness! 🎃

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