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Pumpkin Oatmeal Dump Cake Recipe
Emily

Pumpkin Oatmeal Dump Cake

This easy pumpkin oatmeal dump cake combines creamy pumpkin pie filling, a buttery cake mix topping, hearty oats, and crunchy pecans for a cozy fall dessert that requires no fuss — just layer, bake, and enjoy.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 box yellow cake mix
  • 1 cup rolled oats
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup melted butter

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
  5. Next, sprinkle rolled oats and chopped pecans (if using) evenly over the cake mix layer.
  6. Drizzle the melted butter evenly over the oats and pecans.
  7. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  8. Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.

Notes

Top with whipped cream or vanilla ice cream for extra indulgence. Store leftovers in the fridge and reheat before serving. Pecans can be swapped with walnuts, or omitted for a nut-free version.