Pumpkin Oatmeal Dump Cake

Pumpkin Oatmeal Dump Cake is one of those effortless desserts that tastes like you spent all afternoon baking. It starts with a creamy, spiced pumpkin custard on the bottom and finishes with a crunchy, oat‑and‑cake‑mix topping that bakes into a golden, cobbler‑style crust. Warm from the oven with a scoop of ice cream or a dollop of whipped cream, it delivers all the flavors of pumpkin pie with a fraction of the work.​

What makes this dessert so comforting is the contrast in textures. The pumpkin layer bakes up soft and pudding‑like thanks to eggs and evaporated milk, while the dry cake mix, oats, and butter on top transform into crisp, buttery crumbles. A mix of cinnamon, nutmeg, ginger, and cloves infuses everything with classic pumpkin spice, and pecans add toasty crunch if you choose to sprinkle them over the surface.​

Ingredients for Pumpkin Oatmeal Dump Cake

• Pumpkin puree: Pure canned pumpkin, not pumpkin pie filling, for rich flavor and velvety texture.​
• Evaporated milk: Adds creaminess and helps the pumpkin base set like a soft custard.​
• Eggs: Bind the filling and give it that pudding‑like structure.
• Granulated sugar: Sweetens the pumpkin mix and balances the spices.
• Brown sugar: Brings a deeper, molasses‑like sweetness for more complex flavor.​
• Cinnamon, nutmeg, ginger, cloves: The classic warm pumpkin spice blend; you can use individual spices or a pumpkin pie spice mix.​
• Yellow cake mix: The dry boxed mix forms most of the topping, turning into a golden, slightly cakey crust as it bakes.​
• Rolled oats: Add rustic chew and a crisp, crumbly texture to the topping.​
• Pecans (optional): Provide nutty flavor and extra crunch across the top.
• Melted butter: Poured over the dry topping so it bakes into buttery, toasted bits.​

How I Make Pumpkin Oatmeal Dump Cake

1. Mix the pumpkin base

I start by whisking together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, and the pumpkin spices in a large bowl until everything is smooth and well combined. This forms a pourable, custard‑style mixture. I pour it into a greased 9×13‑inch baking dish, spreading it into an even layer.​

2. Add the cake‑and‑oat topping

Without stirring the pumpkin layer, I sprinkle the dry yellow cake mix evenly over the surface, making sure to cover all the pumpkin. Then I scatter rolled oats and pecans (if using) on top of the cake mix. The goal is a loose, crumbly topping that will soak up butter and crisp in the oven.​

3. Finish with melted butter and bake

I drizzle melted butter slowly and evenly over the entire top, trying to moisten as much of the cake mix and oats as possible. It’s fine if a few dry spots remain; the pumpkin filling will steam up through them as it bakes. Then I bake the dish at about 350°F (175°C) for 45–55 minutes, until the edges are bubbling, the center is mostly set, and the topping is golden brown and crisp.​

Once it’s done, I let the Pumpkin Oatmeal Dump Cake cool for at least 15–20 minutes. This rest time helps the pumpkin layer firm up slightly so it scoops into neat, custardy squares instead of running.
Continue to the next page to reveal more tips and tricks