Pumpkin Oatmeal Dump Cake – A Cozy, Effortless Fall Dessert

When the leaves start to turn and the air gets crisp, there’s one flavor that reigns supreme: pumpkin. And while pumpkin pie may be the traditional go-to, this Pumpkin Oatmeal Dump Cake is here to shake things up. It’s warm, spiced, and comforting—like a cross between a cobbler, a crisp, and a cake. Best of all? It’s ridiculously easy to make. No mixers, no layers, no fuss. Just dump, bake, and enjoy.

Whether you’re hosting a fall gathering, prepping for Thanksgiving, or just want a quick dessert to enjoy with your coffee, this dump cake is the answer. It’s the kind of recipe that feels like a warm hug—and it’s guaranteed to become a seasonal favorite.

Why You’ll Love This Dump Cake

Incredibly easy – Just mix, layer, and bake. No fancy equipment needed.
Perfectly spiced – Nutmeg and pumpkin create that classic autumn flavor.
Great for gatherings – Feeds a crowd and travels well.
Customizable – Add nuts, chocolate chips, or a drizzle of caramel.
Make-ahead friendly – Tastes even better the next day.

Ingredients

This recipe serves 12–16.

Base Layer

1 can (15 oz) pumpkin puree
Not pumpkin pie filling—just pure pumpkin.
½ teaspoon ground nutmeg
Adds warmth and depth.

Optional: Add 1 teaspoon cinnamon or pumpkin pie spice for extra flavor.

Cake & Topping

1 box yellow cake mix (about 15.25 oz)
Acts as the dry layer that forms a buttery, crumbly topping.
1 cup quick oats (optional but recommended)
Adds texture and a rustic, crisp finish.
¾ cup melted butter
Helps the cake mix bake into a golden, cobbler-like topping.

Optional Add-ins:

½ cup chopped pecans or walnuts

½ cup mini chocolate chips

¼ cup brown sugar for extra caramelizati

Equipment You’ll Need

9×13-inch baking dish
Mixing bowls
Measuring cups and spoons
Spatula or spoon
Oven mitts
Whisk or fork

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Make the Pumpkin Base

In a mixing bowl, combine:

1 can pumpkin puree
½ teaspoon nutmeg

Whisk until smooth and well blended.

Optional: Add ½ cup brown sugar and 1 teaspoon cinnamon for a sweeter, spicier base.

Spread the pumpkin mixture evenly into the bottom of the prepared baking dish.

Step 3: Add the Cake Mix

Sprinkle the dry yellow cake mix evenly over the pumpkin layer.

Do not stir—this is the “dump” part of the dump cake!

Sprinkle 1 cup quick oats over the cake mix for added texture.

Tip: Gently pat the dry mix down with a spoon to help it settle evenly.

Step 4: Add Butter and Toppings

Drizzle ¾ cup melted butter evenly over the entire surface.

Make sure to cover as much of the dry mix as possible—this helps it bake into a golden, crisp topping.

Optional: Sprinkle with chopped nuts, chocolate chips, or a dusting of brown sugar for extra flavor and crunch.

Step 5: Bake

Bake at 350°F (175°C) for 45–50 minutes, or until the top is golden brown and the edges are bubbling.

Let cool for 15–20 minutes before serving.

Tip: The longer it cools, the more the layers will set—making it easier to slice and serve.

Step 6: Serve and Enjoy

Serve warm with:

A scoop of vanilla ice cream
A dollop of whipped cream
A drizzle of caramel sauce
A sprinkle of cinnamon or nutmeg

This cake is just as delicious cold the next day—perfect for breakfast, dessert, or a midnight snack.

Time & Yield

Prep Time: 10 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour
Yield: 12–16 servings
Calories: ~280 kcal per serving (approximate)

Tips for Success

Don’t stir the layers—the magic happens when the cake mix and butter bake into a crust.
Use real pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
Cover dry spots with extra butter or a light mist of cooking spray if needed.
Let it rest before slicing to help the layers set.
Store leftovers in the fridge for up to 5 days—reheat in the microwave or enjoy cold.

Variations to Try

Apple Pumpkin Dump Cake: Add a layer of thinly sliced apples under the pumpkin.
Maple Pecan: Add 1 teaspoon maple extract to the pumpkin and top with chopped pecans.
Chocolate Chip Pumpkin: Sprinkle mini chocolate chips over the cake mix before baking.
Gluten-Free: Use a gluten-free yellow cake mix and certified GF oats.
Vegan Option: Use plant-based butter and a vegan cake mix.

Perfect For…

Fall potlucks and parties
Thanksgiving dessert tables
Cozy weekend baking
Easy weeknight treats
Holiday brunches

Final Thoughts

This Pumpkin Oatmeal Dump Cake is everything you want in a fall dessert—warm, spiced, comforting, and incredibly easy to make. It’s the kind of recipe that feels like a shortcut but tastes like you spent hours in the kitchen. Whether you’re a seasoned baker or just getting started, this cake is a guaranteed win.