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–+ servings

Pumpkin Oatmeal Dump Cake

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A warm and comforting dessert that combines pumpkin and oats into a moist cake with a crunchy topping, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 can pumpkin puree (15 oz) Use pure pumpkin puree, not pumpkin pie filling.
  • 1 cup milk You can use any milk substitute like almond or soy milk.
  • 1/2 cup melted butter
Dry Ingredients
  • 1 box yellow cake mix Or swap for a spice cake mix for a variation.
  • 2 cups rolled oats Ensure the oats are certified gluten-free for a gluten-free option.
  • 1 cup brown sugar
  • 1 tsp cinnamon Adjust according to your taste.
  • 1/2 tsp nutmeg Adjust according to your taste.
  • 1/2 cup pecans or walnuts (optional) Toast for enhanced flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, mix pumpkin puree, milk, and melted butter.
  3. Stir in brown sugar, cinnamon, and nutmeg until everything is combined.
Assembly
  1. Spread the rolled oats evenly over the mixture.
  2. Sprinkle the dry cake mix over the oats.
  3. Top with nuts if you are using them.
  4. Do not stir; instead, gently pour 1 3/4 cups of water over the top.
Baking
  1. Bake for 40-45 minutes, or until the cake is set and golden brown.
  2. Let cool for a few minutes before serving.
  3. Serve warm and enjoy your cozy treat!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 2gSugar: 15g

Notes

Serve warm with vanilla ice cream, whipped cream, or caramel sauce. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
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