Pumpkin Better Than Sex Cake Recipe

Introduction

This Pumpkin Better Than Sex Cake is a decadent fall dessert that’s incredibly moist and packed with flavor. Combining pumpkin puree with a simple yellow cake mix creates the perfect base, topped with sweetened condensed milk, Cool Whip, Heath bits, and a drizzle of caramel sauce. It’s sure to wow your guests and satisfy any sweet tooth.

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 package Cool Whip (8 oz)
• 1/2 bag Heath bits (8 oz bag)
• Caramel sundae sauce

Instructions

1. Step 1: Preheat the oven to 350°F. Prepare the cake mix according to the box directions, but substitute the water with the pumpkin puree.
2. Step 2: Pour the batter into a 9×13-inch pan and bake until a toothpick inserted in the center comes out clean, about 25–30 minutes.
3. Step 3: Allow the cake to cool slightly, then poke holes all over the surface using a fork or skewer.
4. Step 4: Pour the sweetened condensed milk evenly over the warm cake, letting it soak into the holes.
5. Step 5: Refrigerate the cake for at least 1 hour to let it set and absorb the milk.
6. Step 6: Spread the Cool Whip evenly over the chilled cake.
7. Step 7: Sprinkle Heath bits generously on top of the Cool Whip layer.
8. Step 8: Just before serving, drizzle caramel sundae sauce over the Heath bits for added sweetness and presentation.

Tips & Variations

• Use full-fat sweetened condensed milk for a richer flavor, or opt for fat-free if you want to reduce calories.
• Substitute Heath bits with chopped toffee or crushed toffee bars for a similar crunchy texture.
• Make sure to poke plenty of holes in the cake so the sweetened condensed milk soaks in evenly.
• Serve chilled for best texture and flavor.

Storage

Store any leftover cake covered tightly in the refrigerator for up to 3 days. Reheat is not recommended because the Cool Whip and caramel sauce are best served cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works well as a substitute. Just be sure it’s smooth and not too watery for best results.

Is this cake suitable for freezing?

It’s best to avoid freezing this cake because the Cool Whip and caramel sauce can separate and change texture once thawed.

Pumpkin Better Than Sex Cake Recipe

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★★★★★

4.7 from 61 reviews

• Author: Olivia
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Better Than Sex Cake is a moist and decadent dessert that combines the warm flavors of pumpkin and yellow cake with a luscious topping of sweetened condensed milk, Cool Whip, Heath bits, and caramel sauce. Perfect for fall festivities or whenever you want a rich and indulgent treat that will blow your mind.

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Ingredients

Scale 1x2x3x

Cake

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin puree (15 oz, not pumpkin pie mix)

Topping

• 1 can sweetened condensed milk (14 oz, fat-free OK)
• 1 package Cool Whip (8 oz)
• 1/2 bag Heath bits (about 4 oz from an 8 oz bag)
• Caramel sundae sauce, for drizzling

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
2. Prepare Cake Batter: Prepare the yellow cake mix as directed on the box, substituting the water with pumpkin puree to infuse that rich autumn flavor.
3. Bake Cake: Pour the batter into a greased 9×13-inch baking pan and bake for approximately 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Poke Holes: Allow the cake to cool slightly. Using a fork or skewer, poke holes all over the surface of the warm cake to allow the condensed milk to seep in.
5. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the warm cake, letting it absorb into the holes for maximum moistness.
6. Refrigerate: Place the cake in the refrigerator and chill for at least 1 hour to let it set properly and enhance the texture.
7. Spread Cool Whip: Once chilled, spread an even layer of Cool Whip over the top of the cake as a creamy topping.
8. Add Heath Bits: Sprinkle Heath bits generously over the Cool Whip for a delightful crunchy contrast.
9. Drizzle Caramel Sauce: Just before serving, drizzle caramel sundae sauce over the top to finish this luscious dessert.

Notes

• Ensure you use pumpkin puree and not pumpkin pie mix, as the mix contains added spices and sugars that could alter the flavor.
• Chilling the cake for longer than 1 hour will allow the flavors to meld better and improve texture.
• For a lighter version, you can use fat-free sweetened condensed milk and reduced-fat Cool Whip.
• Store leftovers in the refrigerator covered tightly; it will keep well for 3-4 days.
• If you prefer, substitute Heath bits with crushed toffee or pecans for a different crunch.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin cake, autumn dessert, easy pumpkin recipe, moist pumpkin cake, Heath bits cake, sweetened condensed milk cake, caramel dessert