Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and nutmeg until smooth.
- Pour pumpkin mixture into the baking dish and spread evenly.
- Sprinkle dry yellow cake mix evenly over the top — do not stir.
- Evenly layer rolled oats over the cake mix.
- Drizzle melted butter across the top, covering as much of the surface as possible.
- Bake for 45–55 minutes or until the top is golden and the center is set.
- Let cool slightly before serving.
Notes
- Add chopped pecans or walnuts for extra crunch.
- Use spice cake mix for deeper autumn flavor.
- Enhance spice with a pinch of ginger or cloves.
- Use gluten-free cake mix and oats for a gluten-free version.
- Skip nuts for a nut-free version; oats still give crunch.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
