A delightful and easy-to-make dessert that combines the comforting flavors of pumpkin pie with the ease of a dump cake. This recipe is perfect for fall gatherings, holiday celebrations, or simply when you’re craving a sweet treat. The combination of the moist pumpkin layer, the fluffy cake mix topping, and the crunchy oatmeal-pecan streusel makes for a truly irresistible dessert.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 box (15.25 oz) yellow cake mix
- 1 cup rolled oats (not instant)
- 1/2 cup chopped pecans (optional)
- 1/2 cup (1 stick) melted butter
Preparation:
Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. This ensures the cake doesn’t stick and is easy to remove after baking.
Step 2: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves. Mix until smooth and well combined. This forms the delicious, custardy pumpkin base of the cake.
Step 3: Pour the pumpkin mixture evenly into the prepared baking dish. Make sure it’s spread uniformly for even baking.
Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir. This creates the cakey topping.
Step 5: Next, sprinkle the rolled oats and chopped pecans evenly over the cake mix. These add a delightful crunch and nutty flavor.
Step 6: Drizzle the melted butter evenly over the top of the oats and pecans. This helps create a golden brown and crispy topping.
Step 7: Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean. Start checking for doneness around 50 minutes, as baking times may vary depending on your oven.
Step 8: Let the cake cool for at least 20 minutes before serving to allow the layers to set. This prevents it from being too gooey and helps the flavors meld together.
Why you’ll love this recipe:
- Easy to make: Dump cakes are known for their simplicity, and this recipe is no exception. Just mix, dump, and bake!
- Delicious fall flavors: The combination of pumpkin and warm spices is perfect for autumn.
- Crowd-pleaser: This cake is always a hit at parties and gatherings.
- Versatile: You can customize it with different nuts, spices, or toppings.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Drizzle with caramel sauce or maple syrup.
- Dust with powdered sugar for a pretty presentation.
- Enjoy with a cup of coffee or tea.
Tips:
- Use cold evaporated milk for a thicker, creamier pumpkin layer. Chilling the evaporated milk beforehand helps it thicken.
- For extra crunch, toast the pecans lightly before adding to the cake. Toasting brings out their nutty flavor.
- If the topping starts to brown too quickly, cover the baking dish loosely with aluminum foil.
- Store leftover cake in the refrigerator for up to 3 days.
Preparation Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes
Nutrition Information:
- Calories: Approximately 350 kcal per serving (This is an estimate and can vary based on specific ingredients used).
- Protein: Approximately 5g per serving (This is an estimate and can vary based on specific ingredients used).
- Sodium: Approximately 200mg per serving (This is an estimate and can vary based on specific ingredients used).
Conclusion:
This Pumpkin Oatmeal Dump Cake is a simple yet satisfying dessert that’s perfect for any occasion. Its combination of textures and flavors makes it a guaranteed hit. Enjoy the comforting taste of fall with this easy and delicious recipe!
Question and Answers:
- Can I use a different type of cake mix?
- Yes, you can experiment with different cake mixes. Spice cake mix would be a delicious alternative, complementing the pumpkin and spices nicely. Chocolate cake mix would also be interesting for a richer flavor.
- Can I make this cake ahead of time?
- Yes, you can bake the cake a day ahead of time. Allow it to cool completely, then cover and store it in the refrigerator. Reheat gently before serving.
- I don’t have evaporated milk. Can I use something else?
- While evaporated milk provides a unique richness, you can substitute it with regular milk or half-and-half. However, the texture might be slightly different. You could also try using a can of coconut milk for a dairy-free alternative.
- Can I add chocolate chips?
- Absolutely! Chocolate chips would be a delicious addition to this cake. Sprinkle them on top of the cake mix before adding the oatmeal and pecans.
- Is it necessary to use pecans?
- No, the pecans are optional. You can omit them altogether or substitute them with other nuts like walnuts or almonds. You can also use a streusel topping made with flour, butter, and sugar instead of the oatmeal and pecans.
