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Pumpkin Oatmeal Dump Cake

A cozy, crowd-pleasing fall dessert that layers pumpkin custard, cake mix, oats, and melted butter into one warm, gooey, golden treat. No mixing bowls required!

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven: Set oven to 350°F (175°C). Grease or spray a 9×13-inch baking dish.
  2. Mix the pumpkin layer: In the baking dish or a mixing bowl, whisk together pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice, and vanilla until smooth. Spread evenly in dish if mixed in a bowl.
  3. Add the cake mix: Sprinkle dry cake mix evenly over the pumpkin mixture. Do not stir.
  4. Top with oats and nuts: Sprinkle oats and nuts (if using) over the cake mix.
  5. Drizzle with butter: Pour melted butter evenly over the entire top, trying to moisten all dry spots.
  6. Bake: Bake uncovered for 50–60 minutes until top is golden and bubbly and the center is set.
  7. Cool and serve: Let cool at least 15 minutes before slicing. Serve warm or cold with whipped cream or ice cream.

Notes

  • Use pure pumpkin, not pumpkin pie filling.
  • Don’t stir the layers—just layer and bake!
  • Drizzle butter as evenly as possible for a golden, even top.
  • Try adding chocolate chips, dried cranberries, or chopped apples for variety.
  • Use spice cake mix for a warmer flavor profile.
  • Dairy-free? Use coconut milk and plant-based butter.
  • Author: Selena Trump
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 370
  • Sugar: 24g
  • Sodium: 320mg
  • Fat: 19g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 65mg

Keywords: dump cake, pumpkin dessert, fall baking, easy cake, oats, Thanksgiving dessert