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Pumpkin Oatmeal Dump Cake Recipe

Pumpkin Oatmeal Dump Cake Recipe
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★★★★★

4.9 from 19 reviews

This Pumpkin Oatmeal Dump Cake is a deliciously moist and spiced dessert that combines creamy pumpkin custard with a crunchy oat and pecan topping. Easy to prepare with minimal effort, it’s perfect for autumn gatherings or whenever you crave a cozy, comforting treat.

Ingredients

Scale

Pumpkin Mixture

  • 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 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves

Topping

  • 1 box yellow cake mix
  • 1 cup rolled oats
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup melted butter

Instructions

  1. Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure even baking.
  2. Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and well combined.
  3. Pour Pumpkin Mixture: Evenly pour the pumpkin custard mixture into the prepared baking dish, spreading it out to cover the base uniformly.
  4. Add Cake Mix Topping: Sprinkle the dry yellow cake mix evenly over the pumpkin layer, making sure to cover as much surface area as possible for a nice crust.
  5. Top with Oats and Pecans: Distribute the rolled oats over the cake mix topping, then scatter the chopped pecans evenly if using, adding texture and nuttiness.
  6. Drizzle Butter: Pour the melted butter evenly over the oats and pecans. This helps the topping become golden and crispy during baking.
  7. Bake the Cake: Place the dish in the oven and bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Notes

  • You can omit pecans if you want a nut-free version or substitute with walnuts or almonds.
  • Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • The cake can be served warm or at room temperature, excellent with a dollop of whipped cream or vanilla ice cream.
  • Make sure not to overbake to keep the interior moist and custardy.
  • Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.

Nutrition

Keywords: pumpkin dessert, oatmeal dump cake, fall dessert, easy pumpkin recipe, autumn cake, spiced pumpkin cake

Find it online: https://cheframiflavor.com/pumpkin-oatmeal-dump-cake-recipe/