Why Make This Recipe
Oh, I’m so excited to share my Pumpkin Oatmeal Dump Cake with you! This is one of those recipes that feels like a warm hug on a chilly day. You know, when the weather turns crisp, and you can’t wait to cozy up with something sweet and comforting? This cake is perfect for that!
It’s super easy to whip up, which makes it an excellent choice for busy weeknights or weekend gatherings. Plus, who doesn’t love the seasonal flavors of pumpkin and warm spices? My kids can never resist the smell wafting through the kitchen!
How to Make Pumpkin Oatmeal Dump Cake
Alright, let’s dive in! Making this Pumpkin Oatmeal Dump Cake is a breeze. You can get your kids involved, too; they’ll love mixing everything together!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 cup rolled oats
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. This is essential so your delicious cake doesn’t stick!
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, and sugar. Mix until everything blends beautifully.
Add in the rolled oats, melted butter, vanilla extract, pumpkin pie spice, and salt. Give it a good stir until it’s all nicely combined.
Pour the mixture into your prepared baking dish and spread it out evenly.
Pop it in the oven and bake for 45-55 minutes, or until it’s set and a toothpick inserted comes out clean.
Let it cool for a bit before serving. But honestly, it’s so tempting—you might want to dig in right away!
How to Serve Pumpkin Oatmeal Dump Cake
This cake is wonderful all on its own, but if you want to take it to the next level, add a scoop of vanilla ice cream or a dollop of whipped cream on top. Trust me, your family will love it! You can also sprinkle a bit of extra pumpkin pie spice for that extra cozy touch.
How to Store Pumpkin Oatmeal Dump Cake
If you somehow have leftovers (which is rare in my house), you can store your Pumpkin Oatmeal Dump Cake in an airtight container in the fridge. It should stay fresh for about 3-4 days. Just warm it up a little before enjoying it again—it’ll taste just as good!
Tips to Make Pumpkin Oatmeal Dump Cake
- Double the Recipe: If you’re expecting a crowd, feel free to double the ingredients and bake it in a larger dish. Everyone will want seconds!
- Mix It Up: You can add chocolate chips or nuts for an extra crunch. The kids love chocolate, and it makes the cake even more special.
- Spice It Up: If you want a bit more kick, try adding a pinch of cinnamon or nutmeg along with the pumpkin pie spice.
Variation
If you’re looking for a different twist, you can swap out pumpkin puree for apple cider or even mashed bananas. Each variation brings a new flavor to the table while still keeping that comforting oatmeal cake texture.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin first, and you might need to adjust the moisture content a bit.
Can I make this ahead of time?
Yes! You can prepare the batter the night before, cover it, and store it in the fridge. Just be sure to give it a good stir before baking.
What if I don’t have pumpkin pie spice?
No worries! You can make your own mix using cinnamon, nutmeg, and ginger. Just use equal parts of each spice, or adjust based on your taste preference.
I hope you enjoy making this Pumpkin Oatmeal Dump Cake as much as my family does. It’s one of those recipes that creates sweet memories in the kitchen, and I can’t wait to hear how yours turns out! Happy baking!