Pumpkin Dump Cake

Course: Dessert

Cuisine: American

Keyword: oatmeal pumpkin dump cake, pumpkin dump cake, pumpkin dump cake recipe

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 521kcal

This easy Pumpkin Dump Cake pairs a creamy, warmly spiced pumpkin filling with a buttery pecan and oat topping for the perfect bite of fall. With just a few simple steps, this cozy dessert is ready for everything from casual family dinners to Thanksgiving celebrations. Serve it warm with a scoop of vanilla ice cream and a drizzle of caramel for an extra special treat!

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Ingredients

30 ounces pumpkin puree not pumpkin pie filling, (2) 15 oz cans
12 ounces evaporated milk
1 ¼ cups light brown sugar packed, divided
3 large eggs room temperature
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
15.25 ounces yellow cake mix 1 box
1 cup pecans roughly chopped
1 cup old-fashioned oats
1 cup unsalted butter melted

Instructions

Preheat your oven to 350°F. Grease a 9”x13” baking dish with neutral oil, butter or nonstick spray.
In a large mixing bowl, combine the two cans of pumpkin puree, evaporated milk, 1 cup of brown sugar (reserve ¼ cup for the oatmeal topping), eggs, pumpkin pie spice, cinnamon and vanilla extract. Mix until well combined.
30 ounces pumpkin puree, 12 ounces evaporated milk, 3 large eggs, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1 ¼ cups light brown sugar
Pour the pumpkin mixture into the baking dish. Evenly sprinkle the dry spice cake mix over the top of the pumpkin layer. Add the pecans over the cake mix. Sprinkle the old-fashioned oats evenly over the pecans. Next, add the reserved ¼ cup of brown sugar evenly over the oats layer. Drizzle melted butter evenly over the entire top layer.
15.25 ounces yellow cake mix, 1 cup pecans, 1 cup old-fashioned oats, 1 cup unsalted butter
Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and the edges are bubbling.
Once out of the oven, let the cake cool for about 15 minutes. If desired, drizzle caramel topping generously over the warm cake and serve with vanilla ice cream.

Notes

Storage Information

Refrigerator: Cover and refrigerate within 2 hours of baking. Store for 3 to 4 days. The topping will soften as it absorbs moisture from the filling.
Make ahead: Bake a day in advance, cool briefly and refrigerate. Rewarm before serving if desired. For the best freshly baked texture, measure the dry ingredients ahead of time and assemble the cake just before it goes into the oven.
Freezer: Once chilled, wrap the cake tightly or transfer individual portions to freezer-safe containers. Freeze for up to 2 months for best quality. Thaw in the refrigerator overnight; the filling and topping may be softer after freezing.
Reheating: Warm individual portions in the microwave in short intervals. For a larger amount, use an oven-safe dish and reheat at 325°F, loosely covered, until heated through. Remove the foil toward the end to help the surface dry slightly, and add ice cream or caramel after reheating.

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