Easy Pumpkin Oatmeal Dump Cake

Introduction

When fall rolls around, it’s time to bring out all things pumpkin. This Pumpkin Oatmeal Dump Cake is the ultimate crowd-pleaser for Thanksgiving, Halloween parties, or just a cozy family dessert night. It combines the creamy texture of pumpkin pie with the ease of a dump cake and the hearty crunch of oats. This is a dessert that requires minimal prep but tastes like you spent all afternoon in the kitchen. With its sweet, spiced filling and crisp golden topping, it’s one of those recipes that quickly becomes a seasonal tradition.

My recipe story

This recipe was born out of my love for pumpkin pie and my need for something faster and simpler for weeknights. A few years ago, I hosted a last-minute fall dinner with friends and realized I hadn’t planned dessert. I had pumpkin puree, a cake mix, and oats on hand—so I improvised. The result was a warm, spiced, pumpkin dessert with a crunchy oat topping that everyone loved so much they asked for seconds. Since then, this Pumpkin Oatmeal Dump Cake has become a staple in my home every October and November.

Ingredient breakdown

The beauty of a dump cake lies in its simplicity. For this recipe, you’ll start with a can of pumpkin puree, which gives the dessert its smooth, earthy flavor. Make sure you’re using pure pumpkin puree, not pumpkin pie filling, as we’ll be adding our own spices and sweetness.

Evaporated milk helps achieve a custardy texture similar to pumpkin pie, and eggs bind everything together, giving the filling structure. Brown sugar and pumpkin pie spice bring warmth and sweetness. The cake mix forms the crumbly topping while oats add a rustic chewiness. A drizzle of melted butter over the top creates that golden, crisp layer that makes this cake so irresistible.

Equipment you’ll need

• 9×13-inch baking dish
• Large mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• Rubber spatula
• Oven mitts

Step-by-step directions

Step 1: Preheat your oven
Preheat your oven to 350°F (175°C). This ensures your cake will bake evenly from the moment it goes in.

Step 2: Mix the pumpkin filling
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice until smooth. This mixture should resemble pumpkin pie filling. Pour it into the greased 9×13-inch baking dish and spread evenly.

Step 3: Add cake mix and oats
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Scatter the oats over the top, creating a rustic layer. Do not stir—this is what makes it a true dump cake.

Step 4: Drizzle with melted butter
Slowly drizzle melted butter over the entire surface, making sure to cover as much of the cake mix as possible. This step ensures a crisp, golden topping as it bakes.

Step 5: Bake until golden
Place the dish in the oven and bake for 50–60 minutes, or until the top is golden brown and the edges are bubbling. The filling should be set but slightly jiggly in the center.

Step 6: Cool and serve
Let the cake cool for at least 20 minutes before serving to allow the filling to fully set. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations & substitutions

You can swap yellow cake mix for spice cake mix for a stronger cinnamon and nutmeg flavor. Add chopped pecans or walnuts with the oats for a nutty crunch. For a gluten-free version, use a gluten-free cake mix and certified gluten-free oats. If you want to make it dairy-free, substitute evaporated milk with coconut milk and use vegan butter.

Storage, freezing & make-ahead

Store any leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–45 seconds. To freeze, let the cake cool completely, then wrap tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator and warm in the oven before serving.

Serving ideas & pairings

Serve this cake warm with whipped cream, vanilla ice cream, or caramel drizzle. Pair it with a cup of hot coffee, chai tea, or a spiced latte for the ultimate fall treat. For holiday tables, garnish with sugared cranberries or candied pecans for extra festive flair.

FAQ

Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth and measure out 15 ounces (about 1 3/4 cups).

Do I need to stir the cake mix into the filling?
No—simply sprinkle it on top. Stirring will change the texture and prevent the crisp topping from forming.

Can I make this ahead of time?
Yes, you can bake it a day in advance and reheat it in the oven at 300°F for about 15 minutes before serving.

What if I don’t have pumpkin pie spice?
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves.

How do I know when it’s done baking?
The top should be golden brown and the edges bubbling. The center may jiggle slightly but should not look soupy.

Final thoughts

This Pumpkin Oatmeal Dump Cake is proof that simple ingredients can create a show-stopping dessert. With minimal prep and maximum flavor, it’s a recipe you’ll turn to again and again during the fall season. Whether you’re hosting a big family dinner or just craving something cozy on a weeknight, this cake is guaranteed to bring warmth and smiles to the table.

Pumpkin Oatmeal Dump Cake

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• Author: Sarah White
• Total Time: 1 hour 5 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

This cozy fall dessert combines creamy pumpkin filling, spiced oats, and a buttery cake topping for an easy yet irresistible treat.

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Ingredients

• 1 can (15 oz) pumpkin puree

• 1 can (12 oz) evaporated milk
• 3 large eggs

• 1 cup brown sugar

• 2 teaspoons pumpkin pie spice
• 1 box (15.25 oz) yellow cake mix

• 1 cup old-fashioned oats

• 1 cup unsalted butter, melted
  

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice until smooth.
3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.

4. Sprinkle dry cake mix evenly over the pumpkin layer, followed by the oats. Do not stir.

5. Drizzle melted butter evenly across the top, covering as much of the surface as possible.
6. Bake for 50–60 minutes, or until the top is golden brown and the edges are bubbling.

7. Allow to cool for at least 20 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
   

Notes

For extra crunch, add 1/2 cup chopped pecans or walnuts with the oats. Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American