DRH73-Pumpkin Spice Dump Cake Simple Fall Dessert Recipe - Diary of a Real Housewife

Jennie Duncan welcomes listeners into her kitchen for a fast‑track fall treat. She walks through the entire process, starting with a quick preheat to 350°F and a lightly greased 9×13 pan. The base combines 15 oz pumpkin puree, 12 oz evaporated milk, three eggs, a teaspoon of ground cinnamon, and a cup of sugar, whisked until smooth. After pouring this mixture into the pan, she blankets it with a single box of spiced cake mix, noting that any alternative mix will need extra pumpkin pie spice to keep the flavor profile intact. The final touch is two sticks of melted butter drizzled over the top—carefully left unmixed to create a buttery crumble as it bakes for 60‑65 minutes, then cools for 25‑30 minutes. Once set, Jennie slices the cake, crowns each piece with whipped cream and a dusting of cinnamon, and describes the result as a pumpkin‑pie‑like interior topped with a golden, buttery crust. She reminds fans that the full recipe is posted on diaryofarealhousewife.com alongside dozens of other easy, seasonal dishes, and she closes with a call to like, subscribe, and stay tuned for more kitchen shortcuts.

Categories: Food