Pumpkin Oatmeal Dump Cake
235
18
1.30k
Why Make This Recipe
Pumpkin Oatmeal Dump Cake is not only delicious but also easy to make. It combines the rich, warm flavors of fall with the heartiness of oats, making it perfect for breakfast or dessert. You can enjoy it as a cozy treat on a chilly day or serve it at gatherings. Plus, it’s a great way to use pumpkin puree, especially during pumpkin season!
How to Make Pumpkin Oatmeal Dump Cake
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup old-fashioned oats
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- 1/2 cup milk
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, oats, brown sugar, cinnamon, nutmeg, cloves, baking powder, and salt.
- Stir in the melted butter and milk until well combined.
- Pour the mixture into the prepared baking dish and sprinkle the chopped pecans on top, if using.
- Bake for 30-35 minutes or until the top is golden brown.
- Let cool slightly before serving.
How to Serve Pumpkin Oatmeal Dump Cake
You can serve Pumpkin Oatmeal Dump Cake warm or at room temperature. It tastes great on its own, or you can add a scoop of vanilla ice cream or whipped cream on top for extra flavor. It pairs well with coffee or tea, making it a perfect choice for breakfast or dessert!
How to Store Pumpkin Oatmeal Dump Cake
Store any leftover Pumpkin Oatmeal Dump Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, just microwave a slice for a few seconds until warm.
Tips to Make Pumpkin Oatmeal Dump Cake
- Make sure to mix the ingredients well for an even texture.
- Feel free to add chocolate chips or dried fruit to the mix for a twist!
- For a crunchier topping, toast the pecans before adding them on top.
Variation
You can make a gluten-free version by using gluten-free oats. Additionally, you might try using different spices like ginger or allspice for a new flavor.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin, but make sure to cook and puree it first to get a similar consistency.
Q: Can I freeze the Pumpkin Oatmeal Dump Cake?
A: Yes, you can freeze it! Ensure it’s stored in an airtight container, and it will last for about three months.
Q: How can I make this recipe vegan?
A: You can substitute the butter with coconut oil and use a non-dairy milk to make it vegan-friendly.
Pumpkin Oatmeal Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, oats, brown sugar, cinnamon, nutmeg, cloves, baking powder, and salt.
- Stir in the melted butter and milk until well combined.
- Pour the mixture into the prepared baking dish and sprinkle the chopped pecans on top, if using.
- Bake for 30-35 minutes or until the top is golden brown.
- Let cool slightly before serving.
