Pumpkin Oatmeal Dump Cake Recipe: The Cozy Fall Dessert You Didn’t Know You Needed

The Magic of Fall Flavors in Every Bite

There’s something about fall that just makes you crave warm, comforting, spiced desserts. Maybe it’s the crisp air, the sound of leaves crunching underfoot, or the cozy sweaters that scream bring on the cinnamon! If you’re a fan of pumpkin spice anything, buckle up because this Pumpkin Oatmeal Dump Cake is about to become your new autumn addiction.

It’s easy, indulgent, and absolutely perfect for when you want to impress without spending hours in the kitchen. Plus, it pairs perfectly with a cup of hot cider or a pumpkin spice latte (yes, we’re going full basic and loving every minute of it).

What is a Dump Cake, Anyway?

Don’t let the name fool you. Dump cakes are not about being messy or careless—they’re all about simplicity. The concept is straightforward: dump all your ingredients into a pan, bake, and boom—you’ve got a delicious, layered dessert that feels like it took way more effort than it did.

Dump cakes typically involve:

• A moist filling (like fruit or pumpkin)
• A dry cake mix sprinkled on top
• Melted butter to moisten and crisp everything up

The result? A dessert that’s half cobbler, half cake, and 100% comforting.

Why Pumpkin Oatmeal Dump Cake is the Fall MVP

This isn’t your average pumpkin dessert. By adding old-fashioned oats to the topping, we take it to a whole new level of texture and heartiness. Imagine a pumpkin pie and an oatmeal cookie had a baby. That’s this cake.

It’s:

• Warm
• Spiced just right
• Gooey in the middle
• Crisp and golden on top

And let’s not forget the whipped cream on top, dusted with a sprinkle of cinnamon—because a little extra never hurts.

A Peek at the Final Dish (Inspired by the Image)

If you’re wondering what the end result looks like, picture this: a thick, golden-brown square of pumpkin-spiced cake, with hearty oats baked right in. It’s moist and rich on the bottom with a crunchy, buttery topping that makes every bite interesting.

Topped with a fluffy cloud of whipped cream and a touch of cinnamon? It’s basically a slice of autumn on a plate. The image says it all—this dessert doesn’t just taste good, it looks like fall feels.

Ingredients Breakdown

Let’s take a closer look at what goes into this autumnal beauty:

• Pumpkin puree: The heart of the cake—smooth, creamy, and loaded with vitamin A.
• Evaporated milk: Adds richness without the heaviness of cream.
• Eggs: Help bind everything together.
• Granulated sugar: Sweetens the pumpkin base perfectly.
• Vanilla extract: Adds warmth and depth.
• Pumpkin spice blend (cinnamon, ginger, cloves, nutmeg): The magical quartet of fall.
• Yellow cake mix: Your shortcut to fluffy, delicious cake topping.
• Old-fashioned oats: Bring texture and that oatmeal cookie feel.
• Melted butter: Crisp up that top and add flavor.
• Chopped pecans (optional): Add crunch and nuttiness.
• Whipped cream: The final flourish.

Optional Swaps:

• Use brown sugar for a deeper flavor
• Try gluten-free cake mix to make it GF-friendly
• Swap vegan butter and coconut milk for a dairy-free version

Step-by-Step Directions

Step 1: Prep the Oven

Preheat your oven to 350°F (175°C). This gives you the perfect even bake without drying out the cake.

Step 2: Mix the Pumpkin Base

In a large bowl, combine:

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg

Whisk until the mixture is smooth and silky. You want it to be well-blended but not overmixed.

Step 3: Pour into the Pan

Grease a 9×13-inch baking dish, then pour your pumpkin mixture into the dish. Spread it evenly with a spatula.

Step 4: Add the Cake Mix and Oats

Sprinkle 1 box of dry yellow cake mix evenly over the pumpkin base. Then layer on 1 cup of old-fashioned oats. Don’t stir—this is where the dump cake magic happens.

Step 5: Drizzle and Top

Pour ½ cup melted unsalted butter all over the top. Try to cover as much surface area as you can. If using, add ½ cup chopped pecans for some crunch.

Step 6: Bake to Perfection

Pop it in the oven for 45–50 minutes. You’re looking for a golden, slightly crisp top and a firm, set center.

Let it cool for about 10–15 minutes before slicing. It sets more as it cools.

Tips for a Perfect Dump Cake

Getting the perfect Pumpkin Oatmeal Dump Cake isn’t rocket science, but a few small tweaks can take it from good to unforgettable. Here are some tried-and-true tips to make sure yours turns out beautifully every time:

• Don’t mix the layers: It’s tempting to stir it all together—but don’t! The magic of a dump cake is in the layers: creamy base, crumbly topping, buttery crisp.
• Distribute butter evenly: Uneven butter drizzle leads to dry cake mix patches. You can use a spoon to gently spread it around, or melt the butter and pour slowly.
• Check for doneness: Around the 45-minute mark, give the top a gentle press. It should be golden, slightly firm, and no longer jiggly in the center.
• Cool slightly before serving: Letting it sit for 15–20 minutes allows the layers to set and makes serving much cleaner.

If your oven runs hot, consider tenting with foil halfway through baking to avoid over-browning.

Make It Your Own: Variations & Add-Ins

Want to tweak this recipe a bit? Go for it! That’s the beauty of dump cakes—they’re incredibly forgiving.

Fun Add-In Ideas:

• Chocolate chips: Sprinkle over the oats for an indulgent twist.
• Toffee bits: Add a buttery crunch that melts into the topping.
• Coconut flakes: For a tropical, chewy bite.
• Dried cranberries or raisins: A tart contrast to the sweet pumpkin base.

Nut-Free Version:
Just skip the pecans, or substitute with sunflower seeds or pumpkin seeds for a bit of crunch without the allergens.

Want it sweeter?
Drizzle with caramel sauce before serving. You won’t regret it.

How to Serve Pumpkin Oatmeal Dump Cake

The way you serve this cake can make all the difference. It’s versatile and pairs well with several toppings and drinks.

Best ways to serve it:

• Warm with whipped cream (like in the image!) – soft, gooey center + cool topping = bliss.
• Chilled and firm – perfect for meal prepping desserts or serving at potlucks.
• A scoop of vanilla ice cream – the classic combo that never fails.
• A drizzle of maple syrup – for breakfast-style decadence.

Pair it with:

• Pumpkin spice lattes
• Hot apple cider
• Chai tea
• A bold cup of coffee

Pumpkin Oatmeal Dump Cake Recipe

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• Author: Lora
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Category: Dessert

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Description

🍂 Cozy, sweet, and full of fall flavor! This Pumpkin Oatmeal Dump Cake is the ultimate easy dessert — warm, spiced, and topped with a buttery crunch. Perfect with a dollop of whipped cream! 🎃✨

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Ingredients

Scale 1x2x3x

• 1 can (15 oz) pumpkin puree

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1 box (15.25 oz) yellow cake mix

• 1 cup old-fashioned oats

• 1/2 cup unsalted butter, melted

• 1/2 cup chopped pecans (optional)

• Whipped cream (for serving)

Cook Mode Prevent your screen from going dark

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. 🧈 (5 minutes)

• In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, vanilla, and spices until smooth. 🎃 (5 minutes)

• Pour the pumpkin mixture evenly into the prepared baking dish. (2 minutes)

• Sprinkle the dry yellow cake mix evenly over the pumpkin base, followed by the oats. (3 minutes)

• Drizzle melted butter evenly over the top, and sprinkle with pecans if using. (2 minutes)

• Bake for 45–50 minutes, or until golden and set in the center. 🕒 (50 minutes)

• Let cool slightly, then serve warm with whipped cream for that perfect fall comfort! 🍰 (5 minutes)

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Notes

• Perfect for Thanksgiving or any cozy fall night. 🍁

• The oats give this dump cake an irresistible crunch!

• Try topping it with caramel drizzle or vanilla ice cream for an indulgent twist. 🍨

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Nutrition

• Serving Size: 12 servings
• Calories: 360 kcal

Storage and Reheating Tips

Let’s talk leftovers—because this recipe makes enough for a crowd (or at least a couple days of cozy treats!).

How to store:

• Let the cake cool completely before storing.
• Cover tightly with foil or transfer to an airtight container.
• Store in the refrigerator for up to 5 days.

Reheating options:

• Microwave: Pop a slice on a plate and heat for 30 seconds to 1 minute.
• Oven: Reheat at 300°F for 10–15 minutes to restore the crisp top.

Can you freeze it?
Yes! Slice into portions, wrap tightly, and freeze. When you’re ready, thaw in the fridge overnight and reheat gently.

You may like as well :

Buttermilk Pumpkin Pound Cake

Gooey Pumpkin Crumble Cake

Healthier Swaps (If You’re Into That)

Want to lighten it up just a bit? You totally can without sacrificing flavor.

• Use less sugar: Cut the granulated sugar down to ¾ or ½ cup.
• Go dairy-free: Use almond milk + 1 tbsp cornstarch instead of evaporated milk; sub melted coconut oil for butter.
• Use a sugar-free cake mix: Some brands offer low-sugar or keto versions.
• Gluten-free oats and cake mix: Easy swap if you’re avoiding gluten.

Keep in mind that changing ingredients may slightly alter the texture and flavor, but the base is strong enough to hold up.

Nutritional Breakdown (Per Serving – Approximate)

Not exactly a health food, but definitely soul food—and that counts for something!

Kid-Friendly & Party-Ready

This is one of those recipes that’s foolproof for parties and gatherings. It feeds a crowd, looks gorgeous, and tastes like home. Bonus: it’s kid-approved.

Why kids love it:

• It’s sweet and soft, almost like a chewy cookie-meets-cake.
• No weird textures (unless you add nuts—maybe skip for picky eaters).
• It smells like a cinnamon-sugar dream while baking.

Why hosts love it:

• No frosting, layers, or decorating required.
• It travels well for potlucks or bake sales.
• Make it the day before and reheat—it’s just as good!

Pumpkin Lover’s Dream: More Recipes You’ll Love

If this Pumpkin Oatmeal Dump Cake has you feeling all the fall feels, here are a few more cozy ideas to try next:

• Mini Pumpkin Cheesecakes: Bite-sized creamy delights with a gingersnap crust.
• Pumpkin Spice Muffins: Great for breakfast or snacking.
• Pumpkin Oat Breakfast Bars: A healthier, portable version of this cake.
• Pumpkin Cream Cheese Roll: Classic, elegant, and surprisingly simple.
• Pumpkin Snickerdoodles: Soft, chewy, and cinnamon-packed cookies.

Conclusion: A Must-Bake for Cozy Season

There’s something magical about this Pumpkin Oatmeal Dump Cake. Maybe it’s the way the sweet pumpkin and spices melt together in the oven, or the golden topping that crackles when you spoon into it. Or maybe it’s just how easy it is to make—a real dump it and forget it situation that somehow feels like a warm hug when it’s done.

Whether you’re baking it for your family, your friends, or just yourself (yes, you deserve a personal pumpkin cake), this recipe is one you’ll keep coming back to every fall. And maybe winter. And hey, even spring. No judgment here.

So grab that can of pumpkin, preheat your oven, and let the sweet smells of autumn take over your kitchen.

Similar recipes :

Pumpkin Oatmeal Dump Cake
Pumpkin Cinnamon Roll Muffins

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s pureed until smooth and not watery. Roasted sugar pumpkin or kabocha squash works great.

2. How do I keep the topping crispy?
Drizzle the butter as evenly as possible and avoid overbaking. You can also broil for the last 1–2 minutes to crisp things up!

3. What’s the best cake mix brand to use?
Any yellow cake mix works, but Betty Crocker or Duncan Hines are tried-and-true for this recipe.

4. Can I make it ahead?
Absolutely. Make it the day before and store in the fridge. Reheat before serving for best results.

5. Can I double the recipe?
Yes, just use two 9×13 pans or a larger baking sheet. Adjust baking time slightly (you may need 5–10 extra minutes).

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