Pumpkin Oatmeal Dump Cake

This Pumpkin Oatmeal Dump Cake is the ultimate cozy fall dessert — warm, spiced, and perfectly sweet. I love how easy it is to make: no mixing bowls needed, just a few layers and the oven does the rest. The result is a rich, custardy pumpkin base topped with a golden, buttery oat crumble that tastes like pumpkin pie and crisp combined.

Why You’ll Love This Recipe

I love this recipe because it’s effortless yet tastes like something special. The pumpkin layer is silky and flavorful, while the oat and cake mix topping bakes up crunchy and buttery. It’s perfect for family gatherings, potlucks, or any time I want a fall dessert that doesn’t require rolling out a pie crust. Plus, the aroma that fills the kitchen while it bakes is pure comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can (15 oz) pumpkin puree

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 cup granulated sugar

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ginger

• 1/4 teaspoon cloves

• 1 box yellow cake mix

• 1 cup rolled oats

• 1/2 cup chopped pecans (optional)

• 1/2 cup melted butter

Directions

1. I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.

2. In a large bowl, I whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.

3. I pour the pumpkin mixture into the prepared baking dish and spread it evenly.

4. I sprinkle the dry yellow cake mix evenly over the top of the pumpkin layer — no mixing!

5. I then scatter the rolled oats and chopped pecans (if using) on top of the cake mix layer.

6. I drizzle the melted butter evenly over the entire surface, making sure most of the dry areas are moistened.

7. I bake the cake for 50–60 minutes, or until the top is golden brown and the edges are bubbling.

8. I let it cool for at least 20 minutes before serving so the layers can set.

I like to serve it slightly warm, sometimes with a dollop of whipped cream or a scoop of vanilla ice cream.

Servings and timing

This recipe makes about 12 servings.

• Prep time: ~10 minutes

• Baking time: ~50–60 minutes

• Cooling time: ~20 minutes

• Total time: ~1 hour 20 minutes

Variations

• For extra crunch, I sometimes add more oats or sprinkle a few crushed graham crackers on top.

• I like to swap the yellow cake mix for a spice cake mix when I want even more flavor.

• A drizzle of caramel sauce over each serving makes it extra decadent.

• To make it dairy-free, I use coconut milk instead of evaporated milk and vegan butter.

• I’ve also tried using walnuts instead of pecans for a slightly different flavor.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for about 20–30 seconds or pop the whole dish in a 300°F (150°C) oven for 10–15 minutes to restore the crisp topping.

If I want to freeze it, I let it cool completely, cover tightly, and freeze for up to 2 months. I thaw it in the fridge overnight and reheat before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use about 2 cups of homemade pumpkin puree instead of canned. I just make sure it’s smooth and not too watery.

What’s the purpose of the oats in this recipe?

The oats add a nice chewy texture and help make the topping heartier, like a cross between a crisp and a crumble.

Can I make this without nuts?

Absolutely. I often skip the pecans or replace them with pumpkin seeds for a nut-free version.

How do I know when it’s done baking?

The top should be golden brown, and the edges will be bubbling. The center should look set but still slightly soft — it will firm up as it cools.

Can I use a different cake mix flavor?

Yes, I’ve used spice cake mix, butter pecan mix, and even carrot cake mix — all work beautifully and bring different flavor twists.

Conclusion

This Pumpkin Oatmeal Dump Cake is everything I love about fall desserts: easy, cozy, and bursting with pumpkin spice flavor. It’s the perfect shortcut recipe for when I want something homemade without spending hours in the kitchen. The creamy pumpkin base and crunchy oat topping make it irresistible — once I tried it, it instantly became a seasonal favorite.