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Easy Pumpkin Oatmeal Dump Cake

A slice of pumpkin oatmeal dump cake on a white plate, showcasing the oatmeal topping and pumpkin filling.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/pumpkin-oatmeal-dump-cake/

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