Description
This warm and comforting pumpkin oatmeal dump cake combines the richness of pumpkin, the sweetness of cinnamon, and a crunchy topping of oats and pecans. Easy to make and perfect for fall, this dessert is sure to satisfy your sweet cravings.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until well combined.
- Pour mixture into the prepared baking dish.
- Sprinkle dry cake mix evenly over the pumpkin mixture.
- Top with oats, then drizzle melted butter over the top.
- Sprinkle chopped pecans on top.
- Bake in the preheated oven for 50-60 minutes, or until golden brown and set.
- Allow to cool slightly before serving. Enjoy!
Notes
- You can substitute the yellow cake mix with a spice cake mix for extra autumn flavor.
- Top with whipped cream or a scoop of vanilla ice cream for an added treat.
- If you prefer a nuttier topping, you can increase the amount of pecans or substitute with walnuts.
- Prep Time: 10 minutes
- Cook Time: 50 minutes