Alright, I’m about to introduce you to the ultimate fall dessert—Pumpkin Better Than Sex Cake. Yes, you read that right. This cake is moist, creamy, and hits all the sweet spots (literally). Imagine a pumpkin-flavored cake soaked in sweetened condensed milk, topped with Cool Whip, Heath bits, and caramel drizzle. It’s basically dessert heaven. I made this for a potluck once, and let’s just say there wasn’t a crumb left.
Why You’ll Love This Recipe
- So Simple: Boxed cake mix + pumpkin puree = less time baking, more time eating.
- Crazy Moist: Thanks to the sweetened condensed milk soaking into every bite.
- Fall Flavors: Pumpkin, caramel, and Heath bits—it doesn’t get more autumnal than this.
Ingredients
- Yellow Cake Mix: One 15.25 oz box—just the cake mix, no need for extra ingredients.
- Pumpkin Puree: One 15 oz can (make sure it’s not pumpkin pie mix!).
- Sweetened Condensed Milk: One 14 oz can of that sweet, sweet nectar.
- Cool Whip: One 8 oz tub for a fluffy topping.
- Heath Bits: Half an 8 oz bag for that perfect crunch.
- Caramel Sauce: Drizzle it like you mean it!
Variations
- Chocolate Drizzle: Swap out the caramel for some chocolate sauce if you’re feeling extra indulgent.
- Pumpkin Spice It Up: Add a teaspoon of pumpkin pie spice to the batter for even more fall flavor.
- Nuts About It: Sprinkle some chopped pecans or walnuts on top with the Heath bits for added crunch.
How to Make the Recipe
Make the Cake Batter
Grab that yellow cake mix and pumpkin puree and mix them together in a big bowl. No eggs or oil needed—just those two ingredients! You’ll get a smooth batter that’s ready to go.
Bake the Cake
Divide the batter evenly between two greased 9×13 pans, or bake in one pan and plan to slice it horizontally later. Pop them into the oven at 350°F and bake according to the cake mix directions (roughly 23-28 minutes). Your house will start to smell like pure fall bliss.
Poke Holes in the Cakes
Once the cakes are out and slightly cooled (about 10 minutes), grab the end of a wooden spoon and start poking holes all over the top of both cakes. This is where the magic happens—trust me.
Pour the Sweetened Condensed Milk
Now, slowly pour half of the sweetened condensed milk over the first cake, making sure it fills all those little holes you made. Repeat with the second cake. The cakes will soak this up like a sponge, making them insanely moist and flavorful.
Chill in the Fridge
Stick both cakes in the fridge for about 30 minutes to let them cool down and absorb all that goodness.
Assemble the Layers
Once the cakes have chilled, it’s time to assemble! Place one cake layer on a serving dish and spread half of the Cool Whip evenly over the top. Carefully place the second cake layer on top of the first one, and spread the remaining Cool Whip over the top layer.
Add the Toppings
Sprinkle the Heath bits generously over the top of the Cool Whip. Then, go wild with the caramel sauce. You can drizzle as much or as little as you want—but let’s be real, the more the better!
Chill Again and Serve
Pop the cake back in the fridge for 3-4 hours (or overnight if you can wait that long). This helps all the flavors meld together into pure dessert perfection. Slice it up and serve cold—prepare for some serious praise!
How to Serve
- For a Crowd: This cake is a guaranteed hit at potlucks, parties, or holiday gatherings.
- At Home: Honestly, it’s so good you might just want to keep it for yourself (no judgment here).
Make Ahead
- Fridge: You can make this cake a day in advance and let it sit in the fridge overnight. It actually tastes even better the next day!
- Freezer: Freeze individual slices without the Cool Whip topping. Just thaw in the fridge and add toppings when you’re ready to serve.
FAQs
Can I make this ahead of time?
Totally! This cake is actually better after sitting in the fridge for a few hours, so feel free to make it the night before.
Can I use homemade whipped cream instead of Cool Whip?
You bet! If you’re a homemade whipped cream kind of person, go for it. Just whip it up and spread it on.
How long does this cake last?
If stored in an airtight container in the fridge, it’ll last for up to 4 days—but I doubt it’ll make it that long!
There you have it—Pumpkin Better Than Sex Cake is the dessert you didn’t know you needed. It’s creamy, moist, and bursting with fall flavors. Once you make it, I guarantee it’ll become a regular in your dessert rotation. Enjoy!
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Pumpkin Better Than Sex Cake
- Total Time: 5 hours
- Yield: 12 servings 1x
Description
This Pumpkin Better Than Sex Cake is a decadent and indulgent dessert, perfect for fall gatherings or any time you want to impress your guests. With layers of moist pumpkin cake, sweetened condensed milk, fluffy Cool Whip, Heath bits, and a drizzle of caramel sauce, this cake is sure to be a hit!
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (not pumpkin pie mix, 15 oz)
- 1 can sweetened condensed milk (fat-free is okay, 14 oz)
- 1 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until a smooth batter forms, making sure there are no lumps.
- Bake the Cake: Pour the batter into two greased 9×13-inch baking dishes (or bake one and slice it in half horizontally). Bake at 350°F (175°C) according to the directions on the cake mix box, typically for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once the cakes are baked, remove them from the oven and let them cool for about 10 minutes.
- Poke Holes in the Cake: Using the end of a wooden spoon, poke holes all over the top of both cake layers. These holes will allow the sweetened condensed milk to soak into the cake.
- Add Sweetened Condensed Milk: Pour half of the sweetened condensed milk over the first cake layer and the remaining half over the second layer, making sure to fill the holes and cover the surface. The milk will seep into the cake, adding moisture and sweetness.
- Refrigerate the Cake: Place both cake layers in the refrigerator and let them chill for 30 minutes to allow the milk to absorb fully.
- Assemble the Layers: Once chilled, take the first cake layer and place it on a serving dish. Spread half of the Cool Whip evenly over the top. Carefully place the second cake layer on top of the first one. Spread the remaining Cool Whip evenly over the top layer.
- Top the Cake: Sprinkle the Heath bits generously over the top of the final Cool Whip layer.
- Drizzle with Caramel: Finish the cake by drizzling caramel sundae sauce over the top. Adjust the amount based on your sweetness preference.
- Chill Before Serving: Refrigerate the cake for 3-4 hours or overnight to allow the flavors to meld together.
Notes
- For added texture, you can mix some of the Heath bits into the cake batter before baking.
- If you prefer a more intense caramel flavor, drizzle some caramel sauce into the holes along with the sweetened condensed milk.
- This cake can be made a day ahead, making it a convenient dessert option for parties.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 28 minutes
- Category: De
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 400
- Sugar: 42g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
So do you make the cake according to package directions and add pumpkin? Or is it just the cake mix and pumpkin?
I was wondering that too. I think I will start with the dry mix and puree then add other box ingredients if it’s too thick.
How is it made like the picture as a layers?
So do you make the cake according to package directions and add pumpkin? Or is it just the cake mix and pumpkin?
I was wondering that too. I think I will start with the dry mix and puree then add other box ingredients if it’s too thick.
How is it made like the picture as a layers?
Can I use pumpkin pie in the can or does it have to be purée?
Can I use pumpkin pie in the can or does it have to be purée?
Your questions are all answered In the recipe….. cake mix and pumpkin, no other ingredients needed like oil or eggs. Then one can pumpkin puree…… ♀️
Your questions are all answered In the recipe….. cake mix and pumpkin, no other ingredients needed like oil or eggs. Then one can pumpkin puree…… ♀️
Do you cut the cake in half and layer it with the whip cream?
The recipe says to poke holes in both layers with a wooden spoon after the layers of cake have cooled.
Do you cut the cake in half and layer it with the whip cream?
The recipe says to poke holes in both layers with a wooden spoon after the layers of cake have cooled.
This might help answer some of the questions
This might help answer some of the questions