Description
Pumpkin Oatmeal Dump Cake is a no-fuss fall dessert with creamy pumpkin filling and a crispy oat topping. Perfect for cozy nights or entertaining!
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup sugar
- 3 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 box yellow cake mix
- 1 1/2 cups oats
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- In a bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and nutmeg until smooth.
- Pour the pumpkin mixture evenly into the greased baking dish.
- Sprinkle the dry cake mix over the pumpkin mixture without stirring.
- Evenly distribute oats on top of the cake mix.
- Drizzle melted butter over the entire surface.
- Bake for 45-55 minutes, until the top is golden and a toothpick comes out clean.
- Cool slightly and serve with whipped cream or ice cream.
Notes
- You can substitute the yellow cake mix with spice or white cake mix for variation.
- For a nutty crunch, sprinkle pecans or walnuts with the oats before baking.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
