Pumpkin Oatmeal Dump Cake

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Pumpkin Oatmeal Dump Cake — The Ultimate Cozy Fall Dessert With Almost No Effort

There’s something about pumpkin desserts that instantly makes everything feel warmer, slower, and more comforting. Maybe it’s the spices, maybe it’s the way the house smells while it bakes — or maybe it’s just that pumpkin has a way of wrapping you up like your favorite sweater.

This Pumpkin Oatmeal Dump Cake is one of those magical desserts that feels like you spent all afternoon baking, when in reality, the oven did most of the work. No mixers. No complicated steps. Just simple layering, a little patience, and the reward of a rich, warmly spiced pumpkin base topped with buttery oats and golden cake crumbs.

It’s the kind of dessert you make once… and then find yourself making every fall, every holiday, and every time someone asks for “something easy but really good.”

Why You’ll Love This Recipe

• Incredibly easy — no mixing the topping, no fancy techniques
• Warm fall flavors packed with pumpkin and cozy spices
• Perfect texture contrast — creamy pumpkin base with a crisp oat topping
• Crowd-pleasing comfort food for holidays, potlucks, and family dinners
• Made with pantry staples you likely already have
• Tastes even better the next day

Ingredients

Pumpkin Layer

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• 3 large eggs, lightly beaten
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

Topping

• 1 box (18.25 oz) yellow cake mix
• 1 cup old-fashioned rolled oats (not instant)
• 1 cup (2 sticks) unsalted butter, melted
• Optional: chopped pecans or walnuts

Equipment Needed

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Spoon or spatula

Step-by-Step Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.

2. Make the Pumpkin Base

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth.
Pour the mixture evenly into the prepared baking dish.

3. Add the Cake Mix

Evenly sprinkle the dry yellow cake mix over the pumpkin layer.
Do not stir — this is what creates the classic dump-cake texture.

4. Add Oats & Butter

Sprinkle the rolled oats evenly over the cake mix.
Slowly drizzle the melted butter over the entire surface, aiming to moisten as much of the dry mix as possible.

5. Optional Toppings

If using, sprinkle chopped pecans or walnuts evenly over the top.

6. Bake

Bake for 50–60 minutes, until the top is golden brown and the pumpkin layer is set.
The center should jiggle slightly but not look liquid.

7. Cool & Serve

Let the cake cool for 20–30 minutes before serving.
Serve warm or at room temperature with whipped cream or vanilla ice cream.

Pro Tips for the Best Dump Cake

• Cover dry spots with butter to avoid powdery patches
• Use old-fashioned oats only — instant oats get mushy
• Let it rest before cutting so the layers fully set
• Add a pinch of salt to the butter for deeper flavor
• Bake uncovered for the crispiest topping

Variations & Substitutions

• Spice cake mix instead of yellow for extra warmth
• Gluten-free cake mix for a gluten-free version
• Pumpkin pie spice (1½ teaspoons) instead of individual spices
• Dairy-free butter and coconut milk for a dairy-free option
• Chocolate chips sprinkled over the oats for a twist

Serving, Pairing & Storage

How to Serve

• Warm with whipped cream
• With vanilla ice cream for a classic comfort dessert

Perfect Pairings

• Coffee or chai
• Spiced cider
• After a hearty fall or holiday meal

Storage

• Refrigerate covered for up to 4 days

Freezing

• Freeze tightly wrapped portions for up to 2 months
• Thaw overnight in the fridge and reheat gently

FAQ

Can I make this ahead of time?
Yes! It’s even better the next day once the flavors settle.

Why is my top dry in spots?
The butter didn’t fully cover the cake mix — drizzle extra next time.

Can I use pumpkin pie filling?
No — it’s already sweetened and spiced and will throw off the balance.

Can I halve the recipe?
Yes, bake in an 8×8 pan and reduce bake time to about 40–45 minutes.

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Pumpkin Oatmeal Dump Cake

A cozy fall dessert with a creamy pumpkin base and buttery oat topping — easy, comforting, and perfect for holidays or weeknight treats.

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Ingredients Equipment Method Notes

Ingredients

  

• 15 oz pumpkin puree
• 12 oz evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp salt
• 1 box yellow cake mix
• 1 cup rolled oats
• 1 cup melted butter
• Optional nuts

Equipment

• - 9x13 baking dish
• mixing bowl
• whisk

Method

 

1. Preheat oven to 350°F and grease a 9×13 pan.
2. Whisk pumpkin, milk, eggs, sugars, spices, and salt until smooth.
3. Pour into baking dish.
4. Sprinkle dry cake mix evenly on top.
5. Add oats, then drizzle butter evenly.
6. Bake 50–60 minutes until golden and set.
7. Cool 20–30 minutes before serving.

Notes

Use old-fashioned oats only

Cover all dry cake mix with butter

Tastes even better the next day

Serve warm with ice cream or whipped cream