Pumpkin Oatmeal Dump Cake

This Pumpkin Oatmeal Dump Cake is a fantastic and easy dessert that combines the flavors of pumpkin pie with the comforting texture of an oatmeal crisp. It’s a perfect fall treat.

Based on your ingredients, the “oatmeal” component is cleverly created by combining the dry cake mix with other elements. Here is a complete, detailed recipe.

Pumpkin Oatmeal Dump Cake

This recipe is called a “dump cake” because you simply layer the ingredients in the pan. No complicated mixing required! The result is a dessert with a creamy pumpkin pie-like bottom and a crumbly, oatmeal-textured topping.

Yields: 12-15 servings
Prep time: 15 minutes
Cook time: 50-60 minutes

Ingredients

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 cup granulated sugar

• 1/2 cup packed brown sugar

• 2 teaspoons vanilla extract (highly recommended addition)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt (to balance the sweetness)

• 1 box (approx. 15.25 oz) yellow cake mix, dry (do not prepare the mix)

• 1 cup old-fashioned rolled oats

• 1 cup (2 sticks / 226g) unsalted butter, melted

• Optional Add-ins: 1/2 cup chopped pecans or walnuts

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

2. Make the Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and well combined.

3. First Dump: Pour the pumpkin mixture evenly into the prepared baking dish.

4. Create the Oatmeal Topping: In a separate medium bowl, combine the dry yellow cake mix and the old-fashioned rolled oats. Stir with a fork to break up any lumps in the cake mix and to incorporate the oats evenly.

5. Second Dump: Sprinkle the dry cake mix and oat mixture evenly over the top of the pumpkin layer. Do not stir. The key to a dump cake’s texture is the layered approach.

6. Add Butter & Nuts: Drizzle the melted butter evenly over the entire top surface, trying to cover as much of the dry mix as possible. This will help it form a delicious crust. If using, sprinkle the chopped nuts over the top.

7. Bake: Bake for 50 to 60 minutes, or until the top is golden brown and the pumpkin filling is set (it should jiggle only slightly in the center when you shake the pan).

8. Cool and Serve: Remove the cake from the oven and allow it to cool for at least 30-45 minutes before serving. This allows the filling to set properly. It’s wonderful served warm, at room temperature, or cold. Top with whipped cream or vanilla ice cream!

Why This Works & Key Tips

• The “Oatmeal” Texture: The combination of the dry cake mix and the rolled oats, when coated with butter, bakes up into a crumbly, crisp topping that has a texture very similar to an oatmeal crisp or crumble.

• Don’t Skip the Salt: The salt is crucial for balancing the sweetness of the sugars and cake mix. It enhances all the flavors.

• Butter is Key: Make sure to drizzle the melted butter as evenly as possible. Any dry spots of cake mix will remain powdery after baking.

• Testing for Doneness: The center of the cake might look a little softer than the edges, which is fine. It will continue to set as it cools. A toothpick inserted near the center should come out relatively clean (not wet with batter).

• Storage: Cover and store any leftovers in the refrigerator for up to 4 days.

Enjoy this incredibly easy and delicious taste of autumn