This Pumpkin Oatmeal Dump Cake is a cozy, simple, autumn-inspired dessert that comes together with almost no effort. I love how the creamy spiced pumpkin filling bakes beneath a buttery, oat-topped crust that turns golden and crisp in the oven. It smells and tastes like fall with every bite.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy — everything is layered and baked without complicated steps. The texture is wonderful, with a soft pumpkin base and a slightly crunchy, buttery topping. It’s a great dessert for gatherings, holidays, or any time I want something warm and comforting without spending much time in the kitchen.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
¾ cup sugar
3 large eggs
1 teaspoon cinnamon
½ teaspoon nutmeg
1 box yellow cake mix
1 ½ cups rolled oats
½ cup butter, melted

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and nutmeg until smooth.
Pour the pumpkin mixture into the baking dish and spread it evenly.
Sprinkle the dry yellow cake mix evenly over the top — I make sure not to stir.
Add the rolled oats on top of the cake mix in an even layer.
Drizzle the melted butter over the entire surface, covering as much as possible.
Bake for 45–55 minutes, until the top turns golden and the center is set.
Let the cake cool slightly before serving.

Servings And Timing

Servings: about 12
Prep time: around 10 minutes
Bake time: 45–55 minutes

Variations

I like adding chopped pecans or walnuts on top for extra crunch.
A spice cake mix can replace the yellow cake mix for a stronger fall flavor.
I sometimes add a pinch of ginger or cloves for a deeper warm-spice profile.
For a gluten-free version, I use a gluten-free cake mix and gluten-free oats.
For a nut-free option, I skip the nuts entirely and let the oats provide the crunch.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3–5 days. To reheat, I warm individual servings in the microwave in short bursts or heat the dish in the oven at 325°F until warm. It tastes amazing reheated and pairs well with whipped cream or vanilla ice cream.

FAQs

How do I know when the dump cake is fully baked?

I check that the top looks golden and crisp and that the pumpkin filling underneath is set and no longer liquid.

Can I make this ahead of time?

Yes, I often bake it earlier in the day and warm it up before serving.

Can I freeze the leftovers?

Yes, once cooled, I freeze portions in airtight containers for up to 1–2 months and thaw in the fridge before reheating.

Can I use fresh pumpkin instead of canned?

Fresh pumpkin puree works as long as it’s smooth and not too watery.

Why shouldn’t I stir the cake mix into the pumpkin layer?

Keeping the layers separate gives the dessert its signature texture — creamy bottom, crumbly top.

Conclusion

This Pumpkin Oatmeal Dump Cake is one of my favorite effortless desserts. I love the balance of creamy pumpkin, warm spices, and crunchy oats, and it always brings a touch of cozy fall comfort to the table. Whether I’m making it for a family gathering or just because I’m craving something sweet, this recipe never disappoints.