Golden Pumpkin Oatmeal Dump Cake: 1 Cozy Fall Treat

Oh, fall! That first crisp breeze, the smell of woodsmoke in the air, and the absolute *craving* for something warm, sweet, and utterly comforting. For me, that craving always leads straight to pumpkin everything. But let’s be honest, sometimes the kitchen feels like the last place you want to be after a long day. That’s exactly how I felt for years, convinced I wasn’t meant to be a “kitchen person.” That all changed when I discovered the magic of simple, soul-satisfying food that doesn’t overcomplicate things. And that’s how this incredible Pumpkin oatmeal dump cake was born! No fancy techniques, no mixer required – just pure, cozy joy in a baking dish. Learning to bake, much like starting Pure Cooking Joy, was my journey from burnout to deliciousness, proving that anyone can find happiness in creating something wonderful from scratch.

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Why You’ll Love This Pumpkin Oatmeal Dump Cake

Seriously, this cake is a dream come true for busy bakers. It’s ridiculously easy, which is why it’s my go-to easy fall dessert. You just literally dump everything in and bake! Plus, that combination of warm pumpkin and sweet, crunchy oatmeal topping? Pure cozy perfection. It smells amazing while it’s baking, filling your home with all those wonderful fall vibes. This dump and bake recipe is perfect for when you want something special without all the fuss.

• Super Simple: No complicated steps, just mix and bake!
• Cozy Fall Flavors: Packed with pumpkin and warm spices.
• Perfect Texture: Moist pumpkin base with a delightful crunchy oatmeal topping.
• Quick to Assemble: Ready for the oven in minutes.

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Ingredients for Your Perfect Pumpkin Oatmeal Dump Cake

The beauty of this pumpkin dump cake is that it uses ingredients you probably already have hanging out in your pantry! It’s designed to be super straightforward. Trust me, gathering these simple staples is the hardest part, and even that’s easy peasy.

• 1 box (about 15.25 oz) yellow cake mix
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling!)
• 1 can (12 oz) evaporated milk
• 2 large eggs
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup rolled oats (the old-fashioned kind work best!)
• 1/2 cup packed brown sugar
• 1/2 cup (1 stick) unsalted butter, melted

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Simple Steps to Make Your Pumpkin Dump Cake

Honestly, the best part about this pumpkin dump cake is how ridiculously easy it is. It really does live up to the “dump and bake” name! You mix a few things, pour them in, top it off, and let the oven do all the magic. It’s the kind of recipe that makes you feel like a baking rockstar without breaking a sweat. So let’s get this cozy fall dessert going!

Prepare Your Baking Dish and Oven

First things first, let’s get that oven nice and toasty. Preheat it to 350°F (175°C). While the oven is warming up, grab your 9×13 inch baking dish and give it a good little grease. This just makes sure our beautiful cake releases perfectly. No one wants a cake stuck in the pan!

Mix the Pumpkin Base

In a decent-sized bowl, we’re going to combine the heart of our cake. Toss in that yellow cake mix, the pumpkin puree (make sure it’s just plain puree, not the filling!), that evaporated milk, your eggs, pumpkin pie spice, and salt. Give it a good stir until everything is just combined. Honestly, don’t go crazy mixing it; we want it to be *just* combined. Pour this lovely orange mixture right into your prepared baking dish. It should look thick and decadent already!

Create the Oatmeal Topping

Now for that crunchy, golden topping! In a separate, smaller bowl, stir together your rolled oats and the packed brown sugar. Pour the melted butter right over the top of this dry mixture. Give it another good stir until all those oats and sugar are nicely coated with the butter. This is what gives us that amazing texture on top of the pumpkin layer.

Assemble and Bake Your Pumpkin Oatmeal Dump Cake

This is where the “dump” part really comes in! Evenly sprinkle that buttery oat mixture all over the pumpkin base in your baking dish. Don’t worry if it looks a little uneven; that’s part of its rustic charm! Pop the dish into your preheated oven. Bake for about 45 to 55 minutes. You’ll know it’s ready when the topping is a gorgeous golden brown and the center of the cake is set. You can always do the toothpick test – if it comes out with moist crumbs, you’re golden! For more tips on making this delicious easy fall dessert, check out our other posts!

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Tips for the Best Pumpkin Desserts

Okay, so we’ve got this amazing pumpkin oatmeal dump cake, but let’s talk about how to make your pumpkin desserts absolutely shine every single time. A little tweak here and there can totally elevate things! First off, for this particular cake, and really for most pumpkin desserts, using pure pumpkin puree is key. Don’t grab the pie filling by mistake – that stuff is already sweetened and spiced, and it’ll throw off your whole flavor balance. Trust me, I’ve made that swap before, and it’s not the same! Also, if you’re feeling adventurous or need to make it gluten-free, you can totally swap out the yellow cake mix for a gluten-free yellow cake mix, and just make sure your oats are certified gluten-free too. It works like a charm! And for that extra kick of fall warmth, make sure your pumpkin pie spice is nice and fresh – it makes all the difference!

Serving Suggestions for Your Cozy Fall Recipe

This pumpkin oatmeal dump cake is already pretty incredible on its own, but serving it warm takes it to a whole new level of cozy! It’s the perfect thing to bring to any potluck or family gathering, especially when you want something that screams thanksgiving desserts and cozy fall recipes. I absolutely love serving it with a big dollop of cool, fluffy whipped cream – the contrast is just divine! Or go classic with a scoop of your favorite vanilla ice cream; the warm spices and cool creaminess are a match made in heaven. A little drizzle of caramel sauce is also never, ever a bad idea!

Frequently Asked Questions About Pumpkin Dump Cake

Got questions about this yummy pumpkin oatmeal dump cake? I’ve got answers! It’s one of those super forgiving recipes, but maybe you’re wondering about tweaks or how to keep it fresh. Let’s dive into some common things people ask. We’ll cover everything from swapping out mixes to keeping your leftovers perfect!

Can I use a different type of cake mix for this pumpkin dump cake?

Absolutely! While yellow cake mix is fantastic, a spice cake mix would also be amazing for an extra warm flavor boost. You could even try a vanilla cake mix if that’s what you have on hand. Just remember, the flavor will be slightly different, but still delicious!

How do I store leftover Pumpkin oatmeal dump cake?

This cake is pretty forgiving! Once it’s cooled down, you can cover it tightly with plastic wrap or pop it into an airtight container. Store it at room temperature for about 2-3 days, or in the refrigerator for up to a week. Reheat gently in the microwave if you prefer it warm!

Is this a no-mixer baking recipe?

Yes, it totally is! That’s the beauty of a dump cake, and this pumpkin dump cake is no exception. You won’t need a mixer at all. Just a couple of bowls, a whisk or spoon, and you’re good to go. It’s the ultimate no mixer baking recipe!

Nutritional Information (Estimated)

Because everyone’s kitchen and ingredients are a little different, these numbers are just a ballpark estimate for one serving. Things like the exact brand of cake mix or how much butter you use can actually make them change a bit! But, this should give you a good idea of what you’re working with per slice.

• Serving Size: 1 serving
• Calories: 350
• Sugar: 45g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg

Remember, these are just estimates, but they’re pretty close for this delicious pumpkin oatmeal dump cake!

Easy Pumpkin Oatmeal Dump Cake

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A simple and cozy fall dessert that requires minimal effort for maximum flavor. This dump cake features a warm pumpkin base topped with a golden, textured oatmeal crumble.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 50 min
• Total Time: 65 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 box (15.25 oz) yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 2 large eggs
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup (1 stick) unsalted butter, melted

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the cake mix, pumpkin puree, evaporated milk, eggs, pumpkin pie spice, and salt. Mix until just combined. Pour this mixture into the prepared baking dish.
3. In a separate medium bowl, stir together the rolled oats and brown sugar. Pour the melted butter over the oat mixture and stir until combined.
4. Evenly sprinkle the oat topping over the pumpkin mixture in the baking dish.
5. Bake for 45-55 minutes, or until the topping is golden brown and the cake is set.
6. Let the cake cool slightly before serving.

Notes

• Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
• This cake is perfect for potlucks or family gatherings.
• For a gluten-free option, use a gluten-free cake mix and ensure your oats are certified gluten-free.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 45g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg