Pumpkin Oatmeal Dump Cake

Thank you so much for being here, friend! If you’re looking for a cozy, fall-inspired dessert that requires almost zero effort but delivers big on flavor, this Pumpkin Oatmeal Dump Cake is your new go-to. It’s warm, spiced, buttery, and filled with that nostalgic pumpkin pie flavor—all with a golden, oat-streusel topping that’s downright irresistible.

It’s the kind of recipe that makes your whole house smell like autumn—and takes just 10 minutes to throw together. Truly, dump-and-bake never tasted so good. 🎃

What is Pumpkin Oatmeal Dump Cake?

This is one of those magical, minimal-effort desserts where you literally dump the ingredients into a pan—no mixer, no bowls, and definitely no stress—and it comes out tasting like something straight from a bakery.

At the base, you’ve got spiced pumpkin puree and evaporated milk, almost like a custardy pumpkin pie layer. Then comes a dry cake mix and a generous sprinkle of oats and chopped nuts for texture. It’s all finished off with melted butter that crisps the top into golden, crumbly, buttery goodness.

Reasons to Love This Pumpkin Oatmeal Dump Cake

• Ridiculously easy – Just layer, bake, and serve!
• Perfect for fall – A cozy twist on pumpkin pie with zero crust stress.
• One pan = less mess – Hello, easy cleanup!
• Crowd pleaser – Ideal for Thanksgiving, potlucks, or weeknight dessert.
• Make-ahead friendly – Tastes even better the next day.

What Does It Taste Like?

Think of it as a cross between pumpkin pie and a buttery oatmeal crumble. The bottom is silky, pumpkin-spiced and creamy, while the top is crisp, golden, and nutty with the oats and melted butter. Every bite hits that perfect sweet-spice balance. Add a dollop of whipped cream or a scoop of vanilla ice cream and you’re in fall dessert heaven

Benefits of This Recipe

• No baking skills required – Even beginners can nail this!
• Uses pantry staples – Canned pumpkin, oats, cake mix—easy!
• Customizable – Tons of variations and add-ins.
• Feeds a crowd – Serves 10–12 easily.
• Gluten-free option – Use a gluten-free cake mix and certified oats.

Ingredients

For the Dump Cake:

• 1 (15 oz) can pure pumpkin (not pumpkin pie filling)
• 1 (12 oz) can evaporated milk
• ¾ cup brown sugar
• 3 large eggs
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 box yellow cake mix (or spice cake mix)
• 1 cup old-fashioned rolled oats
• ½ cup chopped pecans or walnuts (optional)
• ¾ cup (1 ½ sticks) unsalted butter, melted

Tools You’ll Need

• 9×13-inch baking dish
• Measuring cups and spoons
• Mixing spoon or spatula
• Whisk (optional)
• Oven mitts
• Butter knife or offset spatula for serving

Ingredient Swaps and Additions

• Swap yellow cake mix with spice cake mix for more warmth.
• Add chocolate chips to the topping layer for extra richness.
• Use maple syrup instead of brown sugar for deeper flavor.
• Skip the nuts if you prefer nut-free.
• Add dried cranberries or chopped apples for more fall flavor.
• Dairy-free? Use coconut milk and plant-based butter.

How to Make Pumpkin Oatmeal Dump Cake

Step-by-Step Instructions

1. Preheat the oven.
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or spray with non-stick cooking spray.

2. Mix the pumpkin layer.
In the baking dish (or in a bowl), whisk together pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth. Spread evenly in the dish if mixed in a bowl.

3. Add the cake mix.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir it in.

4. Top with oats and nuts.
Sprinkle the oats and chopped nuts (if using) evenly over the cake mix.

5. Pour melted butter.
Drizzle the melted butter evenly over the entire top. Try to moisten as much of the surface as possible.

6. Bake.
Bake uncovered for 50–60 minutes, or until the top is golden and bubbly and the center is set.

7. Cool slightly, then serve.
Let it cool for at least 15 minutes before serving—it’ll firm up as it sits. Serve warm or cold with whipped cream or ice cream!

What to Serve with Pumpkin Dump Cake

• Whipped cream – Classic and dreamy.
• Vanilla or cinnamon ice cream – Melts perfectly into the warm cake.
• Maple glaze drizzle – Fancy it up a bit!
• Fresh apple slices or pomegranate arils – For color and a fruity bite.

Tips for Perfect Pumpkin Oatmeal Dump Cake

• Use pure pumpkin, not pumpkin pie filling—it has added sugar and spices.
• Don’t stir the layers! Let them bake into magic on their own.
• Drizzle butter evenly to ensure all the cake mix gets moistened.
• Let it rest before serving for easier slicing and a better set.
• Store leftovers in the fridge—it firms up beautifully overnight.

Storage & Reheating

• Refrigerate in an airtight container for up to 5 days.
• Freeze slices wrapped in plastic wrap + foil for up to 3 months.
• Reheat in the microwave or toaster oven until warmed through.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pure pumpkin?

Not recommended. Pumpkin pie filling is pre-sweetened and spiced, which can throw off the flavor and texture.

Can I use a different type of cake mix?

Yes! Yellow, white, or spice cake mix all work well here. Chocolate cake mix gives it a fun twist, too.

Can I make this gluten-free?

Absolutely—just use a gluten-free cake mix and make sure your oats are certified gluten-free.

Can I make this ahead of time?

Yes! Bake it a day ahead, cool completely, then cover and refrigerate. Reheat in the oven at 300°F for 15–20 minutes or until warmed through.

Conclusion

There’s a reason dump cakes have been around forever—they’re easy, dependable, and absolutely delicious. And this Pumpkin Oatmeal Dump Cake? It takes the crown for cozy fall desserts. With minimal prep, maximum flavor, and a texture that combines gooey pumpkin pie and crunchy oat crumble, it’s everything you want when sweater weather rolls in.

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