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Pumpkin Oatmeal Dump Cake

A close-up of a slice of pumpkin oatmeal dump cake in a glass baking dish, showing its moist texture and crumbly topping.
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A simple and cozy fall dessert made with pantry staples, this dump cake features a golden, textured topping and is perfect for any occasion.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup rolled oats
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the pumpkin puree, melted butter, rolled oats, pumpkin pie spice, and salt. Stir until well combined.
  3. Spread the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
  5. If using, sprinkle the chopped pecans over the cake mix.
  6. Bake for 40-50 minutes, or until the topping is golden brown and the pumpkin mixture is bubbly.
  7. Let the cake cool slightly before serving.

Notes

  • Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
  • For a gluten-free option, use a gluten-free yellow cake mix.
  • This cake is great for potlucks and easy to transport.

Nutrition

Find it online: https://delicerecipe.com/pumpkin-oatmeal-dump-cake/