This Pumpkin Oatmeal Dump Cake is a perfect fall dessert that combines the rich, comforting flavor of pumpkin with the warm spices of cinnamon, oats, and pecans. It’s a simple and easy-to-make dessert that requires minimal effort but delivers maximum flavor. The cake has a deliciously crunchy topping with a soft, pumpkin-flavored center that makes it an ideal treat for the season.

Ingredients

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tsp ground cinnamon
1 box (18.25 oz) yellow cake mix
1 cup old-fashioned oats
3/4 cup unsalted butter, melted
1/2 cup chopped pecans

Directions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon. Mix until everything is well combined.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, covering it as much as possible.
Top the cake mix with the oats, then drizzle the melted butter evenly over the top.
Sprinkle the chopped pecans on top of the oats and cake mix.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the cake has set.
Allow the cake to cool slightly before serving. Enjoy!

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 10 minutes

Variations

Nut-Free: Omit the pecans or substitute with other seeds like pumpkin or sunflower seeds for crunch without the nuts.
Spices: Add a pinch of ground nutmeg or cloves to deepen the warm spice profile of the cake.
Gluten-Free: Use a gluten-free cake mix to make this recipe gluten-free. Be sure to check if the oats you use are certified gluten-free.
Coconut: Add shredded coconut to the topping for extra texture and flavor.
Dairy-Free: Use coconut milk or almond milk in place of evaporated milk and use a dairy-free butter substitute.

Storage/Reheating

Storage: Leftover cake can be stored in an airtight container at room temperature for up to 2-3 days. If you need to store it for longer, refrigerate it for up to a week.
Reheating: To reheat, warm individual slices in the microwave for about 20-30 seconds, or reheat the whole cake in the oven at 350°F (175°C) for about 10 minutes until warmed through.

10 FAQs

Can I use fresh pumpkin puree instead of canned? Yes, you can use fresh pumpkin puree, but make sure to cook and mash the pumpkin before using it in the recipe.
What if I don’t have evaporated milk? You can substitute regular milk or half-and-half, though evaporated milk gives a richer texture.
Can I use a different type of cake mix? Yes, you can experiment with spice cake or vanilla cake mixes for a different flavor.
How do I know when the cake is done? The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
Can I make this cake ahead of time? Yes, this cake stores well, so you can prepare it the day before and store it in the fridge.
What can I serve this cake with? This cake is great on its own, but it also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I make this in a smaller pan? Yes, if you want to make a smaller batch, use an 8×8-inch pan and reduce the baking time slightly.
What can I use instead of pecans? You can substitute with walnuts, almonds, or even granola for crunch.
Can I freeze this cake? Yes, the cake can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months.
How do I store leftovers? Store leftovers in an airtight container at room temperature for a couple of days, or refrigerate for up to a week.

Conclusion

This Pumpkin Oatmeal Dump Cake is a deliciously easy dessert that captures all the flavors of fall in every bite. With minimal effort and ingredients, you can create a warm, comforting treat that’s sure to become a family favorite. Whether served at a holiday gathering or enjoyed as a weeknight dessert, this cake is the perfect way to celebrate the season.