Pumpkin Oatmeal Dump Cake

Introduction

If you’re craving a dessert that screams fall but doesn’t take hours in the kitchen, this Pumpkin Oatmeal Dump Cake is the answer. It’s rich, warmly spiced, and has the perfect balance of creamy pumpkin filling and a golden oat topping. With just a handful of ingredients and almost no prep work, this cake is the definition of easy comfort baking. Whether you’re making it for Thanksgiving, a weekend gathering, or just to enjoy with a cup of coffee, this recipe will quickly become a seasonal favorite.

My recipe story

I first came across dump cakes when I was looking for quick desserts that still felt indulgent. The idea of layering ingredients without mixing seemed almost too simple, yet the results were always magical. One chilly October afternoon, I decided to put a seasonal spin on the classic by using pumpkin puree and oats. The first bite was enough to make me fall in love—the spiced pumpkin filling paired beautifully with the crunchy oat topping. Over the years, I’ve made it for family dinners, potlucks, and cozy nights at home, and it never fails to bring smiles all around. This recipe has since become one of my go-to fall traditions.

Ingredient breakdown

The beauty of a dump cake is its simplicity, and this pumpkin oatmeal version is no exception. At its core, we use canned pumpkin puree for that rich and velvety base. It saves time compared to roasting and pureeing fresh pumpkin, while still delivering authentic flavor.

Old-fashioned oats bring structure and a rustic crunch to the topping. They absorb some of the melted butter and brown sugar, creating golden, caramelized bites that contrast perfectly with the pumpkin. Brown sugar adds depth and warmth, thanks to its natural molasses content. You’ll also need classic pumpkin spice or a blend of cinnamon, nutmeg, ginger, and cloves to enhance the seasonal flavor. With just these pantry staples, you’ll have a dessert that tastes like it took far more effort than it actually did.

Equipment you’ll need

• 9×13-inch baking dish
• Mixing bowl
• Measuring cups and spoons
• Rubber spatula or spoon
• Oven mitts

Step-by-step directions

1. Prepare your baking dish. Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This ensures your cake releases easily and prevents sticking, making cleanup a breeze.
2. Layer the pumpkin filling. In a mixing bowl, combine the pumpkin puree with sugar and pumpkin spice. Spread this mixture evenly in the bottom of your baking dish, creating a smooth base layer that sets the stage for the topping.
3. Add the dry cake mix and oats. Sprinkle a box of yellow cake mix evenly over the pumpkin layer. Scatter the oats on top of the cake mix for a rustic crunch. Don’t stir—the magic of a dump cake comes from layering.
4. Top with brown sugar and butter. Evenly sprinkle the brown sugar over the oats, then drizzle melted butter across the entire surface. This combination ensures the topping turns golden and crisp as it bakes.
5. Bake until golden. Place the dish in a preheated oven at 350°F (175°C). Bake for 45–55 minutes, until the topping is bubbly and golden brown, and the pumpkin base is set.
6. Cool and serve. Allow the cake to cool slightly before serving. Scoop into bowls or cut into squares, and enjoy warm with whipped cream or vanilla ice cream.

Variations & substitutions

This recipe is versatile and can be tailored to your preferences. Swap the yellow cake mix with spice cake mix for an extra boost of flavor. If you prefer a nutty crunch, fold chopped pecans or walnuts into the oat topping. For a lighter version, you can use less sugar or substitute with coconut sugar. You can also experiment with gluten-free cake mix and oats if you need a gluten-friendly option. A drizzle of caramel sauce after baking makes this dessert even more decadent.

Storage, freezing & make-ahead

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or enjoy chilled. To freeze, allow the cake to cool completely, then wrap tightly in plastic wrap and foil. It will keep for up to 2 months. For make-ahead convenience, you can assemble the cake layers in the baking dish, cover, and refrigerate overnight. Simply bake when ready to serve, adding an extra 5–10 minutes to the baking time if starting cold.

Serving ideas & pairings

This dump cake pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. For a fall-inspired brunch, serve it alongside a spiced latte or hot apple cider. It also makes a beautiful addition to a holiday dessert table, complementing pies, cookies, and other seasonal treats. For an elegant touch, serve in individual ramekins topped with candied pecans or a dusting of powdered sugar.

FAQ

Can I make this without cake mix? Yes, you can substitute with a homemade mix of flour, sugar, and baking powder, though it will alter the texture slightly.

What if I don’t have oats? You can leave them out or replace with crushed graham crackers for a different crunch.

Can I use fresh pumpkin? Yes, just make sure it’s cooked and pureed until smooth. You may need to adjust sweetness.

How do I know when it’s done? The topping should be golden and crisp, and the pumpkin layer should no longer jiggle in the center.

Can I double this recipe? Absolutely. Use two baking dishes or a larger pan, but watch the baking time closely.

Final thoughts

This Pumpkin Oatmeal Dump Cake is proof that easy recipes can still deliver big on flavor and comfort. With its creamy pumpkin base, crunchy oat topping, and warm spices, it’s a dessert that feels like a hug in every bite. Whether you’re baking it for a holiday gathering or simply to enjoy at home, this recipe is sure to bring warmth, joy, and a little bit of seasonal magic to your table.

Pumpkin Oatmeal Dump Cake

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

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Description

A cozy fall dessert with a creamy pumpkin base and crunchy oat topping. Easy to make, crowd-pleasing, and full of warm pumpkin spice flavor.

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Ingredients

Scale 1x2x3x

• 1 can (15 oz) pumpkin puree

• 1 box (15.25 oz) yellow cake mix

• 1 cup old-fashioned oats

• 1 cup brown sugar, packed

• 1/2 cup unsalted butter, melted

• 2 teaspoons pumpkin pie spice

• 1/2 cup chopped pecans or walnuts (optional)

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Instructions

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

2. In a bowl, mix pumpkin puree with pumpkin pie spice until smooth. Spread evenly in the prepared dish.

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

4. Top with brown sugar and drizzle the melted butter evenly over the surface.

5. If using, scatter nuts across the top.

6. Bake for 45–55 minutes, until the topping is golden brown and the pumpkin layer is set.

7. Let cool for 15 minutes before serving. Enjoy warm with whipped cream or ice cream.

Notes

Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or enjoy chilled. Add a drizzle of caramel sauce for extra indulgence.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American