Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup white 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
Instructions
This Pumpkin Oatmeal Dump Cake is a simple, cozy dessert that layers smooth pumpkin custard with a crumbly, buttery topping. The method relies on a classic “dump cake” structure, where the ingredients are assembled directly in the baking dish with minimal mixing, allowing the pumpkin base to set beneath a textured oat-and-cake topping. As it bakes, the spices bloom, the pumpkin firms into a custard-like layer, and the topping becomes crisp and golden.
- Preheat your oven to 350°F (175°C). Ensure the oven rack is in the center position so the cake bakes evenly and the topping browns without over-darkening. Lightly grease a 9×13-inch baking dish with butter or nonstick spray to keep the bottom layer from sticking.
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, both sugars, cinnamon, nutmeg, ginger, and cloves. Whisk until the mixture is completely smooth and the spices are fully blended. The mixture should have a pourable, creamy consistency similar to pie filling.
- Pour the pumpkin mixture into the prepared baking dish. Tilt the dish gently so the base spreads into an even layer. This ensures that the topping bakes uniformly and the custard sets properly underneath.
- Sprinkle the dry yellow cake mix evenly over the entire surface of the pumpkin layer. Avoid stirring; the dry mix should remain on top to form the crumble-like structure during baking. Add the rolled oats in a loose, even layer, followed by the chopped pecans if you’re using them for extra crunch.
- Drizzle the melted butter slowly and evenly over the entire surface. Aim to moisten as much of the topping as possible—this helps create a crisp, golden crust. Some dry spots are normal and will hydrate as the cake bakes.
- Bake for 50–60 minutes, or until the top is golden brown and fragrant. The pumpkin layer should be set, and a toothpick inserted into the center of the topping should come out mostly clean. If the center still seems overly wet, continue baking for a few more minutes while monitoring the color.
- Allow the cake to cool slightly before serving. As it cools, the layers will firm up further, making it easier to scoop clean portions. Serve warm for the softest texture or at room temperature for a more defined slice.
