Pumpkin Oatmeal Dump Cake
Ingredients:
For the Pumpkin Oatmeal Dump Cake:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 box (15.25 oz) yellow cake mix
1 cup old-fashioned oats
1 cup chopped pecans
1 cup unsalted butter, melted
For the Pumpkin Oatmeal Dump Cake:
Prepare the Base Layer:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, nutmeg, and ginger. Whisk until smooth and well combined.
Pour the pumpkin mixture into the prepared baking dish and spread it out evenly.
Add the Topping:
Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
Top with old-fashioned oats and chopped pecans, spreading them evenly across the cake mix.
Drizzle the melted butter evenly over the top, ensuring it covers as much of the dry ingredients as possible.
Bake:
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is set.
Allow the cake to cool for at least 20 minutes before serving.
Serve:
Serve the Pumpkin Oatmeal Dump Cake warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Prep Time: 10 minutes | Baking Time: 50 minutes | Total Time: 1 hour
Kcal: 350 kcal | Servings: 12 servings
