Pumpkin Oatmeal Dump Cake
A simple and cozy fall dessert with a golden, textured topping, perfect for Thanksgiving or any autumn gathering.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 1/2 cup chopped pecans (optional)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the pumpkin puree, melted butter, pumpkin pie spice, and cinnamon. Stir until well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- In a separate small bowl, combine the rolled oats and chopped pecans (if using). Sprinkle this mixture over the cake mix.
- Bake for 40-50 minutes, or until the topping is golden brown and the cake is set.
- Let cool slightly before serving.
Notes
- Serve warm with whipped cream or vanilla ice cream.
- For a richer flavor, add a tablespoon of brown sugar to the oat topping.
- This cake is great for potlucks and can be made ahead of time.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg