pumpkin oatmeal dump cake recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pumpkin oatmeal dump cake recipe

Pumpkin Oatmeal Dump Cake

4.7 from 1646 votes

This simple dump cake combines pumpkin puree with oats and a buttery cake topping. It is a warm and comforting dessert that comes together in minutes with no mixing bowls required.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pumpkin Layer

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
1 cup granulated sugar
2 large eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

For the Oatmeal Topping

1 box (15.25 oz) yellow cake mix
1 cup old-fashioned rolled oats
1/2 cup unsalted butter, melted
1/2 cup chopped pecans (optional)

👨‍🍳Directions

1Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.
2In a mixing bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth. Pour into the prepared pan.
3In a separate bowl, combine cake mix and rolled oats. Sprinkle this mixture evenly over the pumpkin layer.
4Drizzle melted butter over the top. Sprinkle with pecans if using.
5Bake for 35 to 40 minutes until the top is golden brown and the filling is set. Let cool for 10 minutes before serving.

🔧Equipment

9×13 inch baking pan
Mixing bowl
Whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 400mg🌾Total Carbs: 46g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 6g

📝Notes

You can use a gluten-free cake mix to make this recipe gluten free. Store leftovers in the fridge for up to 3 days.

Watch Video Of How Pumpkin Oatmeal Dump Cake Works

This pumpkin oatmeal dump cake is always a good idea for any fall occasion. It works well for family gatherings because it is simple to make and everyone loves the warm pumpkin and oat flavors. I hope you try it and enjoy it as much as my family does.

❓ Frequently Asked Questions About Pumpkin Oatmeal Dump Cake

1. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Just make sure it is thick and not watery. Roast and puree a small sugar pumpkin and drain any excess liquid before using.

2. Do I have to use evaporated milk?

Evaporated milk gives the filling a creamy texture. You can substitute with heavy cream or half and half but the result will be richer. Do not use regular milk as it will be too thin.

3. Can I make this pumpkin oatmeal dump cake ahead of time?

Yes, you can bake it a day ahead. Let it cool completely then cover and refrigerate. Reheat in a 350 degree oven for 10 minutes before serving.

4. What can I serve with this cake?

It is delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce is also great.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the baked cake for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts