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Pumpkin Oatmeal Dump Cake – Easy Fall Dessert Recipe

Pumpkin Oatmeal Dump Cake

This Pumpkin Oatmeal Dump Cake is a warm, cozy dessert that combines creamy pumpkin pie filling with a buttery oat topping. With simple prep and fall-inspired flavors, it’s the perfect easy treat for autumn gatherings or weeknight indulgence!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling
  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
Topping
  • 1 box yellow cake mix
  • 1 cup rolled oats
  • 0.5 cup chopped pecans optional
  • 0.5 cup butter, melted

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring. Follow with a layer of rolled oats and chopped pecans if using.
  5. Drizzle the melted butter evenly over the entire surface, ensuring the dry mix is moistened.
  6. Bake for 45–50 minutes, or until the top is golden brown and the center is set. Allow to cool slightly before serving.

Notes

Serve warm with whipped cream or a scoop of vanilla ice cream for an irresistible fall dessert. To make it nut-free, simply omit the pecans or replace them with sunflower seeds for crunch. Leftovers can be refrigerated for up to 4 days and reheated before serving.