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There’s something wonderfully comforting about pumpkin in desserts—the way its gentle sweetness and earthy aroma lift a recipe from ordinary to festive. This Pumpkin Oatmeal Dump Cake is the kind of dessert you reach for as the days grow shorter, when a warm kitchen can chase away the chill and invite friends and family to linger at the table.
The beauty of this recipe lies in its simplicity. It’s a “dump cake” in the most satisfying sense: you whisk a silky pumpkin custard, crumble an oat-based topping, and bake everything together in one pan until the center sets and the top turns a light, golden bronze. The result is a creamy, pumpkin-spiced dessert with a tender custard-like middle and a lightly crunchy crown studded with toasted pecans. It’s easy enough for a weeknight treat, yet special enough for weekend gatherings.
Whether you’re new to dump cakes or a seasoned baker, this recipe rewards you with a classic fall flavor profile and a texture contrast that keeps each bite interesting. And because it uses pantry staples—pumpkin puree, oats, brown sugar, and a few spices—you can whip this up with little advance planning. If you’ve ever wondered how to get a pumpkin dessert that feels indulgent but not overly fussy, this is your answer.
The concept behind a dump cake
A dump cake is a baking shortcut that turns a few simple ingredients into a crowd-pleasing cake with minimal effort. The idea is to “dump” or mix a custardy base (often pumpkin, fruit, or chocolate) and then scatter a crumbly topping on top. In this Pumpkin Oatmeal Dump Cake, the wet mixture is a smooth pumpkin custard made with pumpkin puree, evaporated milk, eggs, and spices. The topping is a crumbly oat mixture—rolled oats, flour, brown sugar, and melted butter—that bakes into a lightly crisp, caramelized layer.
This combination results in a dessert that’s not overly sweet, with a comforting pumpkin flavor that’s balanced by warm spices like cinnamon and nutmeg. It’s a one-pan solution that still feels special enough to serve to guests, especially alongside a cup of coffee or a dollop of whipped cream.
Ingredients
Yield: about 9–12 servings. You’ll need the following ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup melted unsalted butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup chopped pecans (optional)
- Caramel sauce or powdered sugar for drizzle (optional)
- Vanilla extract, about 1/2 to 1 teaspoon (optional, for extra depth)
Notes and substitutions:
- Vanilla: While optional, a splash of vanilla in the pumpkin mixture deepens the flavor. If you love vanilla, add 1/2 teaspoon to the wet ingredients (or up to 1 teaspoon for a pronounced aroma).
- Nuts: Pecans add a lovely toasty crunch, but you can omit them or replace with toasted walnuts or almond slices for a different texture.
- Make it dairy-free: Use a vegan butter or coconut oil for the topping. For the custard, substitute 1 can of full-fat coconut milk (or a mixture of coconut milk and almond milk) for evaporated milk, and bake as directed. The result will be rich and slightly coconut-forward.
- Gluten-free option: Use certified gluten-free rolled oats and a gluten-free all-purpose flour blend to make this cake gluten-free. The texture stays wonderfully crumbly and soft.
Instructions: step-by-step
Preheat and prepare:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or nonstick spray and set aside.
Make the pumpkin custard base:
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla (optional), cinnamon, nutmeg, and salt until smooth. The mixture should be well combined and free of lumps. For a more pronounced vanilla aroma, add the optional vanilla extract at this stage and whisk again until fully integrated.
- Take a moment to taste the custard (a tiny dab on the spoon). It should be pleasantly sweet but balanced by the spices. If you prefer a more pronounced spice profile, you can increase the cinnamon to 1 1/2 teaspoons or add a pinch of allspice or cloves.
Make the oat crumb topping:
- In a separate bowl, mix oats, flour, brown sugar, and melted butter until just crumbly. The goal is a crumble that resembles wet sand when you pinch it—cohesive enough to hold together but loose enough to crumble as it bakes. If the mixture seems too dry, drizzle in a little more melted butter (a teaspoon at a time) until it forms crumbly lumps.
Assemble and bake:
- Pour the pumpkin mixture into the prepared pan. Spread it evenly with a spatula so it’s level across the pan.
- Evenly sprinkle the oat crumble over the top and press down lightly. This helps the crumble to bake into a cohesive top rather than floating loosely in places.
- Scatter pecans over the top if you’re using them. They’ll toast slightly as the cake bakes, lending a nutty aroma and a pleasing crunch.
- Bake for 40–45 minutes, or until the center is set and the top is lightly golden. The edges should be gently pulling away from the pan sides, and a tester inserted into the center should come out with a few moist crumbs rather than raw batter.
Cool and finish:
- Let the cake cool for at least 15–20 minutes before serving. It’s tempting to dive in right away, but a little rest helps the custard set and the flavors meld.
- Optional finishing touches: drizzle with caramel sauce or dust with powdered sugar. Serve warm or at room temperature for different textures and experiences.
Tips, substitutions, and common pitfalls
- Don’t overmix the wet and dry ingredients in the custard. A few tiny bubbles are fine; you don’t want to whip air into it. A smooth mixture bakes into a creamy texture without cracks.
- Even baking is key. If your oven runs hot or cold, use an oven thermometer to check the actual temperature. If the top browns too quickly, loosely tent with foil and continue baking until the center looks set.
- Texture variance: if you prefer a looser custard, whisk in a splash more evaporated milk. If you like it thicker, reduce the custard slightly by a couple of tablespoons.
- Oats: old-fashioned rolled oats give a nice chew and body. Quick oats will soften more quickly and create a softer top; for a crisper finish, you can stir in a little extra flour to the crumble to help it set.
- Nuts: pecans are classic here, but you can go without them or substitute walnuts, almonds, or hazelnuts for different flavor notes and textures.
- Make-ahead note: this cake tastes excellent the day after baking as the flavors have time to mingle. If you plan to serve it the next day, cover and refrigerate; reheat gently in the microwave or in a low oven.
Variations and make-ahead ideas
This recipe is versatile enough to adapt to different dietary preferences and flavor twists. Here are a few ideas to tailor it to your needs:
- Dairy-free version: Use 1/2 cup melted coconut oil or dairy-free butter for the crumble. For the custard, substitute an unsweetened dairy-free milk such as almond milk or coconut milk beverage in place of evaporated milk. If you want a richer dairy-free version, use full-fat coconut milk and reduce the sweetener slightly to balance the flavor.
- Gluten-free option: Use certified gluten-free rolled oats and a gluten-free all-purpose flour blend. The crumb topping will still be tender and the custard smooth.
- Vegan adaptation: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg; three eggs would become three flax eggs). Use a plant-based butter and a plant-based milk for the custard.
- Sweetness tweaks: If you prefer less sweetness, reduce the granulated sugar to 3/4 cup and/or substitute half of the brown sugar with coconut sugar. For a richer caramel note, drizzle extra caramel sauce after baking.
- Spice upgrades: Swap in pumpkin pie spice in place of the cinnamon and nutmeg or add a pinch of cloves or allspice for a deeper autumn aroma.
- Flavor boosters: Fold in a handful of dark chocolate chips or mini chocolate chips into the crumble for a chocolate-pumpkin fusion. A tablespoon of orange zest can brighten the pumpkin flavor nicely.
If you’re planning a brunch or potluck, consider adding a citrus note with a small drizzle of orange or caramel sauce on top, and pair the cake with whipped cream or vanilla ice cream for a dessert that looks as indulgent as it tastes.
Make-ahead, storage, and freezing tips
This cake stores well and can be made ahead, which makes it perfect for holiday meals or a weekend gathering. Here are some practical guidelines:
- Make-ahead: You can prepare the pumpkin custard and oat crumble separately up to 1 day in advance. Store the custard in the refrigerator, and crumble in a sealed container at room temperature or refrigerated. When you’re ready to bake, assemble in the pan and bake as directed.
- Storage after baking: Once baked and cooled, cover and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or warm the whole pan in a low oven for a few minutes until warmed through.
- Freezing: The cake can be frozen baked and cooled, tightly wrapped or covered. Freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently before serving to restore the custard’s creaminess. Note that the crumble topping may soften a bit after freezing, but the flavor remains fantastic.
Serving suggestions
The best way to serve this cake is warm, so the custard feels soft and inviting. Here are some pairing ideas:
- Top with a dollop of whipped cream or a scoop of vanilla ice cream for a classic combination.
- Drizzle with caramel sauce for a deeper, roasted-sugar finish that echoes the flavors of a caramel apple.
- Dust with powdered sugar for a delicate finish that’s especially pretty when plated with a slice of orange zest.
- Pair with a cup of coffee, chai tea, or a glass of cold milk to balance the cake’s richness.
Frequently asked questions
Can I use fresh pumpkin instead of canned puree? Fresh pumpkin can be roasted, pureed, and used in place of canned pumpkin puree. The flavor is similar, but you may need to adjust the moisture slightly with a spoonful of milk if the mixture seems too thick after mashing the roasted pumpkin.
Why is this called a dump cake? The term ‘dump cake’ comes from the ease of assembly: you mix or “dump” a custard-like base and then top it with a crumbly topping before baking. There’s no need for elaborate creaming or layering—simplicity yields delicious results here.
Can I make this gluten-free? Yes. Use certified gluten-free oats and a gluten-free flour blend for the topping. The texture remains tender and crumbly, and the pumpkin custard stays silky.
Is this dessert suitable for breakfast or brunch? It can be enjoyed as a heartier breakfast or brunch option, especially when served with yogurt or a light dusting of cinnamon. The flavors are comforting enough to be enjoyed in the morning, though most people reserve it for dessert or a cozy evening treat.
Nutrition and dietary notes
Nutrition information can vary based on serving size and any optional toppings or substitutions you use. This Pumpkin Oatmeal Dump Cake is rich and satisfying, offering a balance of pumpkin (vegetables!), oats (fibr), and a bit of butter to create a comforting texture. If you’re looking to adjust for dietary needs, the variations above can help you tailor the cake toward dairy-free, gluten-free, or vegan options.
As a general note, a typical serving (roughly 1/9 to 1/12 of the cake) will be substantial, especially when served with whipped cream or ice cream. If you’re tracking calories or macros, consider using lighter toppings and opting for a dairy-free version to alter the nutritional profile. Remember, desserts like this are about enjoyment and sharing moments with loved ones, so savoring a reasonable portion is part of the experience.
Conclusion: a cozy treat for any fall gathering
Pumpkin Oatmeal Dump Cake is the kind of dessert that becomes a staple in your autumn repertoire. It’s simple to make, flexible enough to accommodate dietary needs, and deeply satisfying thanks to its creamy pumpkin base and toasty oat crumble. With a pan full of this cake in your kitchen, you’ve got a centerpiece that invites conversation, a reason to linger after meals, and a way to celebrate the season with something that feels both nostalgic and welcoming.
Whether you’re cooking for a weeknight family dinner or a weekend potluck, this recipe offers the best of comfort baking: familiar flavors, easy steps, and a result that’s guaranteed to disappear quickly. So gather your ingredients, preheat your oven, and prepare to fill your home with the warm, spiced aroma of pumpkin and cinnamon. The rest is deliciously simple.
Pumpkin Oatmeal Dump Cake
Equipment
- 9×13-inch Baking Pan
- Mixing Bowls
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 cups old-fashioned rolled oats
- 0.5 cup all-purpose flour
- 0.5 cup brown sugar
- 0.5 cup unsalted butter melted
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 1 cup pecans chopped, optional
- Caramel sauce or powdered sugar for drizzle, optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, and salt until smooth.
- In a separate bowl, mix the oats, flour, brown sugar, and melted butter until the mixture is just crumbly.
- Pour the pumpkin mixture into the prepared pan. Evenly sprinkle the oat crumble mixture over the top and press down lightly.
- Scatter the chopped pecans over the top, if using. Bake for 40-45 minutes, or until the center is set and the top is lightly golden.
- Let cool slightly, then drizzle with caramel sauce or dust with powdered sugar if desired. Serve warm or at room temperature.