Hey y'all! If you’re looking for a crowd-pleasing fall dessert that promises rich pumpkin spice flavor and decadent creamy layers, this pumpkin Better Than Sex Cake is calling your name. It's got everything you love: moist pumpkin cake, luscious caramel, and a dreamy whipped topping. Whether you're planning a holiday party, Friendsgiving, or just want to treat yourself, this cake is the ultimate choice for pumpkin lovers. Let’s get cooking!
Why You'll Love This
- Super moist and fluffy thanks to the pumpkin puree.
- Layered flavors with a mouthwatering caramel drizzle.
- Perfect make-ahead dessert for holidays and potlucks.
- Easy to whip up with pantry-friendly ingredients.
- Crowd-pleasing and totally Instagram-worthy!
Ingredients
- 1 (15.25 oz) box spice cake mix
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- ½ cup vegetable oil
- ½ cup water
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce (plus more for topping)
- 1 (8 oz) tub whipped topping, thawed
- ½ cup crushed toffee bits or chopped Heath bars
- 1 teaspoon pumpkin pie spice (optional, for extra spice)
Directions
Step 1: Prepare and Bake the Cake
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, water, and (optional) pumpkin pie spice.
- Beat until well mixed and pour the batter into the prepared pan.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Create the Soak
- Remove the cake from the oven and let it cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the warm cake (about 1 inch apart).
- Slowly pour the sweetened condensed milk evenly over the cake, letting it soak in.
- Repeat the process with the caramel sauce, reserving about 2 tablespoons for drizzling later.
Step 3: Add Toppings & Chill
- Let the cake cool completely.
- Spread thawed whipped topping in an even layer over the cake.
- Sprinkle crushed toffee bits or chopped Heath bars over the whipped topping.
- Drizzle remaining caramel sauce over the top for extra flair.
- Refrigerate at least 2 hours before serving (overnight is best for maximum flavor!).
Notes
- For the best flavor, prepare the cake a day ahead so everything soaks in.
- Use homemade whipped cream for an extra luxe touch.
- Let the cake cool fully before adding the whipped topping to prevent melting.
Variations
- Chocolate Swirl: Drizzle melted chocolate on top for a richer twist.
- Nutty Crunch: Add chopped pecans or walnuts with the toffee bits.
- Cream Cheese Frosting: Swap whipped topping for a cream cheese frosting for extra tang.
Required Equipment
- 9x13-inch baking pan
- Electric mixer or whisk
- Wooden spoon (for poking holes)
- Mixing bowls
- Spatula
Storage Instructions
Store any leftover Pumpkin Better Than Sex Cake tightly covered in the refrigerator for up to 5 days. For best texture, enjoy within 3 days. Do not freeze, as the whipped topping may separate when thawed.
Suggested Pairings & Serving Recommendations
- Serve chilled for maximum creaminess and flavor.
- Pair with spiced chai latte, hot coffee, or a scoop of vanilla ice cream.
- Top with extra caramel or a sprinkle of cinnamon for a festive touch.
Pro Tips
- Poke lots of holes to allow the condensed milk and caramel to fully soak in.
- Use a cold, clean spatula to spread whipped topping smoothly.
- Let the cake refrigerate overnight for the richest, most developed flavors.
FAQ
Can I make this cake ahead of time?
Absolutely! In fact, making it a day in advance deepens the flavors and improves texture.
Can I use homemade pumpkin puree?
Yes, just make sure it's thick and not too watery for best results.
What if I can't find spice cake mix?
Use yellow or white cake mix and add 2 teaspoons pumpkin pie spice for a similar flavor.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
2 hours 45 minutes (including chilling)
Ingredients
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- ½ cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 cup whipped topping (such as Cool Whip)
- ½ cup caramel sauce
- ½ cup crushed toffee bits
Instructions
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1Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
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2In a large bowl, combine the yellow cake mix, pumpkin puree, eggs, and vegetable oil. Mix until smooth and well combined.
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3Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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4Remove the cake from the oven and, while still warm, poke holes all over the cake using the end of a wooden spoon.
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5Slowly pour the sweetened condensed milk over the cake, making sure it soaks into the holes. Allow the cake to cool completely.
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6Once cooled, spread whipped topping evenly over the cake. Drizzle caramel sauce over the top and sprinkle with crushed toffee bits before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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