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