Cozy Pumpkin Oatmeal Dump Cake Recipe for Fall Gatherings

Whipping up a delightful pumpkin oatmeal dump cake brings pure autumn comfort to your kitchen.

Crisp leaves and cozy sweaters set the perfect backdrop for this effortless dessert.

Seasonal spices dance through each warm, inviting bite of this simple treat.

Minimal preparation means maximum flavor in every scrumptious serving.

Rustic and homey, this cake captures the essence of fall’s sweetest moments.

Baking becomes a breeze when you follow this no-fuss recipe that promises to delight everyone at the table.

Prepare to savor the ultimate autumn indulgence that will make your taste buds sing with joy.

Why Pumpkin Oatmeal Dump Cake Is an Easy Crowd-Pleaser

• Craft a Crowd-Pleaser: This pumpkin oatmeal dump cake brings everyone together with its irresistible blend of comforting flavors that appeal to all ages.
• Minimal Prep, Maximum Delight: Dump, mix, and bake – no complicated techniques required, making it perfect for bakers of any skill level who want a stress-free dessert experience.
• Seasonal Sensation: Celebrate autumn's warmth with a dessert that captures the essence of fall, featuring pumpkin and warming spices that instantly create a cozy atmosphere.
• Versatile Comfort Treat: Equally amazing as a breakfast casserole, potluck contribution, or dessert, this recipe adapts to any mealtime or gathering, from family dinners to holiday parties.

Ingredients for Pumpkin Oatmeal Dump Cake

• Pumpkin Puree: A smooth, sweet vegetable base that provides the primary flavor and moisture for the cake.
• Evaporated Milk: A rich, creamy dairy product that adds depth and smoothness to the pumpkin mixture.
• Eggs: Binding agents that help create structure and richness in the dessert.
• Sugar: Adds sweetness and helps balance the pumpkin's earthy flavor.
• Ground Cinnamon: A warm spice that enhances the pumpkin's natural taste.

• Dry Cake Mix: A convenient ingredient that creates a tender, sweet cake topping.
• Rolled Oats: A crunchy topping that adds texture and nutty flavor to the dessert.

• Butter: A rich, melted ingredient that helps create a golden, crispy top layer.
• Chopped Pecans: Provides a crunchy, nutty element that complements the soft pumpkin base.

How to Prepare Pumpkin Oatmeal Dump Cake

Step 1: Warm Up the Oven

Fire up your oven to 350F (175C) and give your 9×13 inch baking dish a quick spray of cooking oil to prevent sticking.

Step 2: Create Pumpkin Magic

• Pumpkin puree
• Evaporated milk
• Eggs
• Sugar
• Cinnamon

Blend all ingredients until they transform into a smooth, creamy mixture.

Step 3: Layer the Pumpkin Base

Pour the velvety pumpkin blend into your prepared baking dish, spreading it evenly across the surface.

Step 4: Sprinkle Cake Mix

Generously scatter dry cake mix over the pumpkin layer, ensuring complete and even coverage.

Step 5: Add Oaty Goodness

Distribute rolled oats across the top of the cake mix, creating a delightful textured layer.

Step 6: Drench with Butter

Gently drizzle melted butter over the entire surface, allowing it to seep into the layers below.

Step 7: Garnish with Nuts

Sprinkle chopped pecans across the top, adding a delightful crunch and nutty flavor.

Step 8: Bake to Perfection

Slide the dish into the preheated oven and bake for 50-60 minutes. Look for a golden-brown top and a set center.

Step 9: Cool and Serve

Let the cake rest for a few minutes after removing from the oven. Slice and serve while still warm for maximum deliciousness.

Expert Tips for Pumpkin Oatmeal Dump Cake

• Swap canned pumpkin for homemade puree to control sugar and enhance authentic flavor.
• Use gluten-free cake mix and certified gluten-free oats for celiac-friendly version.
• Reduce sugar content by selecting low-sugar cake mix or replacing some sugar with stevia.
• Toast pecans beforehand to intensify their nutty, rich flavor profile.
• Store leftovers in refrigerator for up to 3 days, warming slightly before serving to restore cake's soft texture.

Delicious Variations of Pumpkin Oatmeal Dump Cake

• Spiced Apple Dump Cake: Replace pumpkin puree with apple sauce, swap cinnamon for apple pie spice, and use yellow cake mix instead of yellow cake mix.
• Chocolate Chip Pumpkin Cake: Add chocolate chips to the pumpkin mixture and sprinkle extra chocolate chips on top before baking for a rich, decadent version.
• Berry Pumpkin Crumble: Layer fresh mixed berries over the pumpkin mixture before adding cake mix, and replace pecans with sliced almonds for a fruity alternative.
• Caramel Pumpkin Dream: Drizzle caramel sauce between the pumpkin layer and cake mix, and sprinkle sea salt on top for a sweet and salty combination.

Pairing Suggestions for Pumpkin Oatmeal Dump Cake

• Warm Vanilla Latte Companion: Brew a creamy vanilla latte that complements the warm, spicy notes of the pumpkin cake, enhancing its cozy autumn flavors and providing a smooth, rich beverage pairing.
• Caramel Whipped Cream Topping: Dollop homemade caramel whipped cream on each slice to add a luxurious, sweet dimension that highlights the cake's nutty pecans and soft pumpkin texture.
• Spiced Apple Cider Sidecar: Serve a warm, mulled apple cider alongside the cake to create a harmonious blend of seasonal spices and fruity undertones that elevate the dessert's comforting profile.

How to Store Pumpkin Oatmeal Dump Cake

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap or lid to prevent drying out and absorbing other food odors.
• Wrap individual portions or the entire cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm individual slices at 325F for 10-15 minutes, covered with aluminum foil to prevent burning. This method helps maintain the cake's texture and prevents moisture loss.
• Reheat single servings on 50% power for 30-45 seconds. Add a small splash of milk to keep the cake moist and prevent it from becoming rubbery.

FAQs About Pumpkin Oatmeal Dump Cake

• What are the key ingredients in this Pumpkin Oatmeal Dump Cake?

The key ingredients include pumpkin puree, evaporated milk, eggs, sugar, cinnamon, dry cake mix, oats, melted butter, and chopped pecans.

• Is this recipe suitable for vegetarians?

No, the recipe contains eggs and butter, making it not vegetarian-friendly.

• Can I substitute ingredients if I don't have exactly what the recipe calls for?

You can use alternative milk types instead of evaporated milk, swap pecans for other nuts, or use different spices like nutmeg or pumpkin pie spice to customize the flavor.

Pumpkin Oatmeal Dump Cake Recipe

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4.7 from 37 reviews

• Total Time: 65-75 minutes
• Yield: 8 1x

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Description

Comforting pumpkin oatmeal dump cake blends autumn’s warmest spices into an irresistible dessert. Layers of creamy pumpkin, buttery crumble, and sweet oat topping create a delightful treat you’ll crave all season long.

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Ingredients

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Pumpkin Base:

• 1 can (15 ounces/425 grams) pumpkin puree
• 3 large eggs
• 1 can (12 ounces/340 milliliters) evaporated milk
• 1 cup (200 grams) granulated sugar

Spices and Dry Ingredients:

• 1 teaspoon ground cinnamon
• 1 box (18.25 ounces/517 grams) yellow cake mix
• 1 cup (90 grams) old-fashioned oats

Topping and Moisture:

• 3/4 cup (170 grams) unsalted butter, melted
• 1/2 cup (60 grams) chopped pecans

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Instructions

1. Prepare the oven by heating to 350F (175C) and coating a 9×13 inch baking dish with non-stick spray.
2. Whisk pumpkin puree, evaporated milk, eggs, sugar, and cinnamon in a large mixing bowl until smooth and thoroughly integrated.
3. Transfer the creamy pumpkin blend into the prepared baking dish, ensuring even distribution across the surface.
4. Distribute dry cake mix uniformly over the pumpkin layer, creating a consistent powdery coverage.
5. Scatter rolled oats across the cake mix, creating a textured intermediate layer.
6. Carefully drizzle melted butter over the entire surface, allowing it to seep through the oats and cake mix.
7. Generously sprinkle chopped pecans across the top, ensuring even placement for consistent crunch.
8. Place the dish in the preheated oven and bake for 50-60 minutes, watching for a golden-brown color and firm center.
9. Remove from oven and let the cake rest for 10-15 minutes to set and cool slightly before serving.

Notes

• Always use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level of your dessert.
• Toast the pecans beforehand to enhance their nutty flavor and add extra crunch to the cake’s topping.
• Swap out regular cake mix for gluten-free alternatives to make this recipe suitable for those with gluten sensitivities.
• Consider reducing sugar or using a sugar substitute like stevia for a lower-calorie version of this comforting dessert.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Category: Breakfast, Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 406 kcal
• Sugar: 32 g
• Sodium: 318 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 49 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 71 mg