Tips for the Best Pumpkin Oatmeal Dump Cake
- Use pure pumpkin puree so you control the sugar and spice levels; pumpkin pie filling is already pre‑sweetened and spiced.​
- Sprinkle the cake mix and oats evenly but don’t stir them into the pumpkin—keeping layers separate is what creates the distinct creamy bottom and crunchy top.​
- Make sure the butter is fully melted and drizzle it slowly to cover as much topping as you can; dry patches won’t brown as well.​
- Let the cake sit before serving so the custard can set and the flavors deepen.
Variations and Serving Ideas
- Swap some or all of the yellow cake mix for spice cake mix to double down on autumn flavors.​
- Add shredded coconut or a mix of seeds (like pumpkin seeds) along with the oats for more texture.
- Serve warm with vanilla ice cream, cinnamon ice cream, or whipped cream for a dessert that feels like pumpkin pie meets crisp.​
- For a slightly lighter version, reduce the butter a bit and increase the oats, which keeps the topping crunchy with less richness.
Storage and Make‑Ahead
Pumpkin Oatmeal Dump Cake keeps well covered in the refrigerator for 3–4 days. The topping will soften slightly over time but still tastes great; reheating portions in the oven or air fryer brings back some crispness. This dessert also works well made a day ahead—just cool completely, chill, and warm individual servings before topping with ice cream or whipped cream.​
Pages: 1 2