Pumpkin Oatmeal Dump Cake

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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.

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