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–+ servings
A delicious plate of Pumpkin Oatmeal Dump Cake

Pumpkin Oatmeal Dump Cake

A simple and delicious dessert that combines the flavors of pumpkin pie with a delightful oatmeal topping.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Oatmeal Dump Cake
  • 1 can pumpkin puree 15 oz
  • 1 can evaporated milk 12 oz
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 box yellow cake mix
  • 1 cup rolled oats
  • 1/2 cup chopped pecans optional
  • 1/2 cup melted butter

Equipment

  • 9x13-inch baking dish

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the yellow cake mix evenly over the pumpkin mixture.
  5. Next, sprinkle the rolled oats and chopped pecans (if using) evenly over the cake mix.
  6. Drizzle the melted butter evenly over the top.
  7. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let cool slightly before serving. Enjoy warm or at room temperature.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 350mgPotassium: 150mgFiber: 3gSugar: 25gVitamin A: 8000IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

This cake is perfect for fall gatherings and can be served with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. If pecans are not available, walnuts make a great substitute.
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