The Fluffiest Pumpkin Oatmeal Dump Cake Recipe Ever Made

Cozy autumn afternoons sparkle with this delightful pumpkin oatmeal dump cake that promises pure comfort.

Maple-scented breezes whisper through kitchen windows while ingredients await their magical transformation.

Crumbly textures and warm spices dance together in a simple, rustic dessert.

Seasonal magic happens when minimal effort meets maximum flavor potential.

Nobody needs complicated techniques to create something truly memorable and delicious.

Layers of sweet pumpkin and hearty oats mingle beneath a golden, crispy topping.

Bake this treat and watch smiles bloom around your table.

Dump Cake That Layers Pumpkin and Oats with Ease

• Effortless Preparation: Dump and bake method makes this recipe incredibly simple, requiring minimal cooking skills and perfect for beginner bakers.
• Cozy Comfort Food: Combines warm pumpkin spices with hearty oats, creating a delightful dessert that feels like a warm hug on a chilly day.
• Versatile Crowd-Pleaser: Suitable for fall gatherings, potlucks, and family dessert nights, appealing to both kids and adults with its sweet and nostalgic flavors.
• Customizable Treat: Easy to modify with optional toppings like whipped cream or ice cream, allowing personal touch and enhancing the dessert experience.

Pumpkin Oatmeal Dump Cake Pantry Essentials

• Pumpkin Puree: The star ingredient that gives the cake its signature autumn flavor.
• Evaporated Milk: Adds richness and creamy texture to the dessert.
• Yellow Cake Mix: Provides a convenient base for the dump cake.
• Rolled Oats: Adds extra texture and nutty flavor to the topping.

• Cinnamon, Nutmeg: Warm spices that enhance the pumpkin's natural sweetness.
• Sugar: Brings additional sweetness to the dessert.

• Eggs: Helps bind the pumpkin mixture together.
• Butter: Creates a crispy, golden top layer.
• Whipped Cream or Ice Cream: Optional serving suggestion for extra indulgence.

Pumpkin Oatmeal Dump Cake How to Assemble It

Step 1: Warm Up the Oven

Crank the oven to a toasty 350°F and coat your 9×13 baking dish with a generous layer of butter or cooking spray.

Step 2: Whip Together the Pumpkin Base

• Pumpkin puree
• Evaporated milk
• Granulated sugar
• Eggs
• Ground cinnamon
• Ground nutmeg

Whisk these ingredients until they form a silky, smooth mixture with no lumps.

Step 3: Spread the Pumpkin Goodness

Pour the dreamy pumpkin blend evenly into the prepared baking dish, making sure it covers the entire bottom.

Step 4: Blanket with Cake Mix

Sprinkle the dry cake mix over the pumpkin layer, creating a powdery white landscape. Do not stir or mix – let it sit perfectly.

Step 5: Scatter Oaty Crunch

Distribute rolled oats across the cake mix, creating a textured topping that will add delightful crunch.

Step 6: Drizzle Buttery Magic

Melt butter and gently pour it over the entire surface, ensuring every inch gets a golden, rich coating.

Step 7: Bake to Perfection

Send the dish into the oven and bake for 45-55 minutes. You’ll know it’s ready when the top turns a gorgeous golden brown and a toothpick comes out clean.

Step 8: Cool and Serve

Let the cake rest for a few minutes, then serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Dump Cake Tips That Boost Pumpkin Oatmeal Flavor

• Boost Moisture Magic: Add an extra 1/4 cup of pumpkin puree for an incredibly moist and rich cake texture that melts in your mouth.
• Spice Up Your Game: Experiment with additional warm spices like ground ginger or cloves to enhance the autumnal flavor profile of the dessert.
• Gluten-Free Swap: Use gluten-free cake mix and certified gluten-free oats to make this recipe friendly for those with wheat sensitivities.
• Topping Transformation: Toast the oats before sprinkling for a deeper, nuttier crunch that adds delightful complexity to the cake's texture.
• Storage Smarty: Cover and refrigerate leftovers for up to 3 days, and gently reheat in the microwave for a warm, comforting treat anytime.

Storing Pumpkin Oatmeal Dump Cake for Later

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap or lid to prevent drying out.
• Wrap individual portions or entire cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Place in freezer-safe container to prevent freezer burn.
• Thaw frozen cake in refrigerator overnight. Warm at 325°F for 15-20 minutes, covering with foil to prevent excessive browning. Check internal temperature reaches 165°F.
• Reheat individual slices on medium power for 30-45 seconds. Let stand for 1 minute to distribute heat evenly. Add fresh whipped cream after warming for extra deliciousness.

Pumpkin Oatmeal Dump Cake Side Ideas

• Elevate Creamy Companions: Pair this warm, spiced pumpkin oatmeal dump cake with vanilla bean ice cream for a heavenly contrast of temperatures and textures.
• Brew Perfect Sips: Match the dessert with a rich, medium-roast coffee or a spiced chai latte to complement the cake's warm autumn flavors and enhance its comforting profile.
• Create Decadent Toppings: Garnish with a dollop of cinnamon-infused whipped cream or sprinkle toasted pecans for added crunch and depth of flavor, elevating the dessert's rustic charm.
• Balance Sweet Notes: Serve alongside a small glass of bourbon or caramel-infused liqueur to intensify the cake's warmth and provide a sophisticated adult twist to this homestyle dessert.

Pumpkin Oatmeal Dump Cake Recipe Spins

• Gluten-Free Version: Replace traditional cake mix with gluten-free yellow cake mix and use certified gluten-free rolled oats for celiac or gluten-sensitive individuals.
• Vegan Alternative: Substitute eggs with flax eggs, use coconut milk instead of evaporated milk, select plant-based butter, and choose vegan cake mix for dairy-free and egg-free option.
• Low-Sugar Adaptation: Utilize sugar-free cake mix, replace sugar with monk fruit sweetener, and reduce overall sweetness while maintaining rich pumpkin flavor.
• Keto-Friendly Modification: Swap cake mix with almond flour and coconut flour mixture, use sugar-free sweetener, incorporate additional pumpkin pie spices, and increase butter content for higher fat macronutrient profile.

FAQs

• What ingredients do I need for this recipe?

You’ll need pumpkin puree, evaporated milk, sugar, eggs, cinnamon, nutmeg, dry cake mix, rolled oats, and butter for this easy dump cake.

• Can I use fresh pumpkin instead of canned puree?

Yes, you can substitute fresh roasted and pureed pumpkin for canned puree, just ensure it’s smooth and well-drained to maintain the right consistency.

• Is this dessert good for breakfast?

While it’s technically a dessert, this pumpkin oatmeal cake has oats and pumpkin, which can make it a sweet breakfast option when served in moderation.

• How can I make this recipe gluten-free?

Use a gluten-free dry cake mix and certified gluten-free rolled oats to adapt the recipe for those with gluten sensitivities.

Pumpkin Oatmeal Dump Cake Recipe

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4.8 from 27 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Creamy pumpkin oatmeal dump cake delivers ultimate autumn comfort with minimal effort. Warm spices and buttery crumble create a dessert so irresistible you’ll crave seconds before finishing the first slice.

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Ingredients

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Main Ingredients:

• 1 can (15 ounces / 425 grams) pumpkin puree
• 3 large eggs
• 1 box yellow cake mix
• 1 1/2 cups oats
• 1 can (12 ounces / 340 milliliters) evaporated milk

Sweeteners and Spices:

• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Additional Ingredients:

• 1/2 cup butter, melted

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Instructions

1. Prepare oven at 350°F and coat a 9×13 baking dish with non-stick spray to prevent sticking.
2. Create a silky pumpkin base by whisking together pumpkin puree, evaporated milk, sugar, eggs, ground cinnamon, and nutmeg until perfectly blended and smooth.
3. Gently transfer the lustrous pumpkin mixture into the prepared baking dish, ensuring an even distribution across the surface.
4. Liberally scatter dry cake mix over the pumpkin layer, allowing it to rest without mixing or stirring.
5. Sprinkle rolled oats uniformly across the cake mix, creating a textured, rustic topping.
6. Generously drizzle melted butter over the entire surface, ensuring complete coverage for a rich, golden finish.
7. Transfer the dish to the preheated oven and bake for 45-55 minutes, watching for a deep golden-brown crust and checking with a toothpick for complete doneness.
8. Allow the dessert to cool slightly, letting the flavors meld and settle before serving with a dollop of whipped cream or a scoop of creamy vanilla ice cream.

Notes

• Swap cake mix for gluten-free alternatives to accommodate dietary restrictions and ensure everyone can enjoy this delightful dessert.
• Add chopped pecans or walnuts on top for extra crunch and nutty flavor, creating a more textured and interesting dessert experience.
• Reduce sugar content by using a sugar-free cake mix or replacing some sugar with natural sweeteners like stevia for a lighter version.
• Enhance pumpkin spice profile by adding a pinch of ground ginger or cardamom, bringing deeper warmth and complexity to the cake’s flavor.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 241
• Sugar: 15 g
• Sodium: 187 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 59 mg