Effortless Spiced Pumpkin Oatmeal Dump Cake with Crumble Topping

This dump cake is deceptively simple to prepare, layering a creamy pumpkin base with a spiced cake mix and a rich oat crumble. It’s the perfect easy dessert for fall gatherings, delivering warm, comforting flavors with minimal effort and maximum deliciousness.

Ingredients

• 1 (15 oz / 425g) can pure pumpkin puree (not pie filling)
• 1 (15.25 oz / 432g) box spiced yellow cake mix
• 1 ½ cups (135g) old-fashioned rolled oats
• ½ cup (113g) unsalted butter, very cold and cut into small cubes
• 2 teaspoons (10g) pumpkin pie spice
• ½ cup (100g) light brown sugar, firmly packed

Instructions

1. Preheat Oven & Prepare Baking Dish: Begin by preheating your oven to 350°F (175°C). While the oven heats, take a 9×13 inch baking dish and lightly grease its interior with butter or a non-stick spray, ensuring even coverage to prevent sticking.
2. Layer Pumpkin Puree: Carefully open the can of pumpkin puree and spread its contents evenly across the bottom of the prepared baking dish. Aim for a smooth, consistent layer that covers the entire base.
3. Add Dry Cake Mix: Gently and uniformly sprinkle the dry spiced yellow cake mix over the pumpkin layer. It’s crucial not to stir or mix these layers; the distinct separation allows the ‘dump cake’ magic to unfold as it bakes, creating a unique texture.
4. Combine Crumble Dry Ingredients: In a separate medium-sized mixing bowl, combine the old-fashioned rolled oats, the firmly packed light brown sugar, and the aromatic pumpkin pie spice. Whisk these dry ingredients together briefly to ensure they are well distributed.
5. Incorporate Butter for Crumble: Scatter the very cold, cubed unsalted butter over the oat mixture. Using your fingertips or a sturdy pastry blender, quickly work the butter into the dry ingredients. Continue until the mixture transforms into delightful, coarse crumbs, resembling wet sand. Avoid overworking, as this can make the crumble tough.
6. Top Cake with Crumble: Evenly distribute the spiced oat crumble over the dry cake mix layer. Ensure every part of the cake mix is covered with a generous layer of crumble; this creates the signature crunchy, golden-brown topping.
7. Bake Until Golden: Place the dish in your preheated oven and bake for approximately 50-60 minutes. Keep an eye on it; the topping should achieve a beautiful golden-brown color, and you’ll notice the pumpkin filling bubbling enticingly around the edges of the dish. A toothpick inserted into the cake part (not puree) should come out mostly clean.
8. Cool Slightly & Serve: Once baked, carefully remove the pumpkin dump cake from the oven. Allow it to cool on a wire rack for at least 15-20 minutes before serving. This cooling period is essential as it helps the cake set properly, making it easier to scoop and enjoy.

Chef’s Insight

The beauty of a dump cake lies in its simplicity and the unexpected alchemy of its layers. For this pumpkin version, using a quality spiced yellow cake mix is key, as it provides both structure and a burst of complementary flavor without extra effort. Don’t be tempted to stir the dry cake mix into the pumpkin; the separation is what creates that distinct, delicious texture where the cake mix slowly absorbs moisture and bakes into a tender, cake-like consistency beneath the crisp crumble.

Cook’s Notes

• Butter Temperature is Crucial: Ensure your unsalted butter is very cold for the crumble. This prevents it from melting too quickly when mixed with the dry ingredients, resulting in a perfectly tender and crumbly topping.
• Even Layers Matter: While it’s a ‘dump’ cake, take a moment to spread the pumpkin and cake mix layers as evenly as possible. This ensures consistent baking and a balanced flavor in every bite.
• Don’t Overbake: Keep an eye on the edges for bubbling and the crumble for golden-brown color. Overbaking can dry out the pumpkin layer.

How To Serve

This spiced pumpkin oatmeal dump cake is a delightful dessert on its own, but it truly shines when served warm with a scoop of vanilla bean ice cream or a generous dollop of freshly whipped cream. For an extra touch of indulgence, a drizzle of caramel sauce or a sprinkle of toasted pecans would elevate the experience. It also makes a wonderful addition to a holiday dessert spread, offering a comforting alternative to traditional pie.

Prep Time: 9 minutes | Cook Time: 52 minutes | Yield: 12 servings

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that would alter the flavor profile and potentially make the cake too sweet or watery.

What if I don’t have spiced yellow cake mix?

You can use a plain yellow cake mix and add an extra teaspoon of pumpkin pie spice to the cake mix layer before sprinkling the crumble.

Can I make this ahead of time?

Yes, this cake can be baked a day in advance. Store it covered at room temperature for up to 24 hours, or in the refrigerator for longer. Reheat gently in the oven for best results.

How do I store leftovers?

Store any leftover dump cake tightly covered in the refrigerator for up to 3-4 days. It can be enjoyed cold, at room temperature, or gently reheated.

Can I freeze pumpkin dump cake?

Yes, you can freeze individual portions or the whole cake. Wrap tightly in plastic wrap and then foil, then freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat.

My crumble isn’t getting crispy, what went wrong?

Ensure your butter was very cold and you didn’t overwork the crumble mixture. Also, make sure your oven temperature is accurate; a slightly lower temperature can prevent proper crisping.

What can I add for extra flavor?

Consider adding ½ cup of chopped pecans or walnuts to the oat crumble, or a ½ cup of chocolate chips sprinkled over the pumpkin layer for a different twist.

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