Pumpkin Oatmeal Dump Cake
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 box yellow cake mix
- 1 cup rolled oats
- 1/2 cup chopped pecans (optional)
- 1/2 cup melted butter
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
3. Pour the pumpkin mixture evenly into the prepared baking dish.
4. Sprinkle the yellow cake mix evenly over the pumpkin mixture.
5. Next, sprinkle the rolled oats and chopped pecans (if using) evenly over the cake mix.
6. Drizzle the melted butter evenly over the top.
7. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let cool slightly before serving. Enjoy warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use a mix of brown and granulated sugar for a balanced sweetness and moist texture.
Allow the cake to cool slightly for easier slicing and better flavor development.