Pumpkin Better Than Sex Cake Recipe

Introduction

Pumpkin Better Than Sex Cake is a rich, moist dessert that combines the warm flavors of pumpkin with a sweet, creamy topping and crunchy Heath bits. This indulgent treat is perfect for fall gatherings or any time you crave a decadent, easy-to-make cake.

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: In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until a smooth batter forms with no lumps.
2. Step 2: Pour the batter into two greased 9×13-inch baking dishes. Bake at 350°F (175°C) for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
3. Step 3: Remove the cakes from the oven and let them cool for about 10 minutes.
4. Step 4: Using the end of a wooden spoon, poke holes all over the surface of both cake layers to allow the sweetened condensed milk to soak in.
5. Step 5: Pour half of the sweetened condensed milk over the first cake layer and the remaining half over the second, making sure to fill the holes and cover the surface.
6. Step 6: Refrigerate both cake layers for 30 minutes to let the milk absorb fully.
7. Step 7: Place the first cake layer on a serving dish and spread half of the Cool Whip evenly over the top.
8. Step 8: Carefully place the second cake layer on top of the first one, then spread the remaining Cool Whip evenly over it.
9. Step 9: Sprinkle the Heath bits generously over the top of the final Cool Whip layer.
10. Step 10: Drizzle caramel sundae sauce over the top to your liking.
11. Step 11: Refrigerate the assembled cake for 3-4 hours or overnight before serving to enhance flavor and texture.

Tips & Variations

• For extra spice, add 1 teaspoon of pumpkin pie spice or cinnamon to the cake batter.
• Substitute the Heath bits with chopped pecans or toasted walnuts for a different crunch.
• Use homemade caramel sauce for a more natural flavor boost.
• If you prefer a less sweet cake, reduce the amount of sweetened condensed milk or caramel drizzle.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat is not recommended as it is best enjoyed chilled to maintain the creamy texture and crisp topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie mix instead of pumpkin puree?

No, it’s best to use plain pumpkin puree. Pumpkin pie mix contains added spices and sugar, which can alter the flavor and texture of the cake.

Can I make this cake ahead of time?

Yes, this cake improves when made ahead. Prepare it the day before and allow it to chill overnight in the refrigerator for the best flavor and texture.

Pumpkin Better Than Sex Cake Recipe

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★★★★★

4.5 from 71 reviews

A moist and decadent pumpkin cake layered with sweetened condensed milk, creamy Cool Whip, crunchy Heath bits, and drizzled with caramel sauce. This ‘Better Than Sex’ cake delivers irresistible autumn flavors with a delightful texture contrast, perfect for fall gatherings and dessert lovers alike.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

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

Toppings and Filling

• 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, as needed

Instructions

1. Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Stir together until you have a smooth, lump-free batter ready for baking.
2. Bake the Cake: Pour the batter evenly into two greased 9×13-inch baking dishes or bake one and slice it horizontally. Bake in a preheated oven at 350°F (175°C) for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool the Cake: Remove the cakes from the oven and let them cool for about 10 minutes to slightly firm up.
4. Poke Holes in the Cake: Using the handle of a wooden spoon, poke holes all over the tops of both cake layers carefully without breaking the layers apart; this helps the sweetened condensed milk soak in.
5. Add Sweetened Condensed Milk: Pour half of the sweetened condensed milk over the first cake layer, filling the holes and coating the surface. Repeat with the second cake layer and the remaining milk.
6. Refrigerate the Cake Layers: Place both cake layers in the refrigerator and chill for 30 minutes to allow the milk to fully absorb, making the cake moist and flavorful.
7. Assemble the Layers: Place the first chilled cake layer on a serving dish and spread half of the Cool Whip evenly over the surface. Carefully add the second cake layer on top and spread the remaining Cool Whip evenly.
8. Top the Cake: Generously sprinkle Heath bits over the Cool Whip layer to add a crunchy, sweet texture.
9. Drizzle with Caramel: Finish by drizzling caramel sundae sauce over the cake, adjusting the amount according to your sweetness preference.
10. Chill Before Serving: Refrigerate the fully assembled cake for 3-4 hours or overnight to let the flavors meld and the cake to firm up before slicing and serving.

Notes

• Use pumpkin puree, not pumpkin pie mix, to get the best flavor and texture.
• You can bake one cake and slice it horizontally if you don’t have two pans.
• Using fat-free sweetened condensed milk is a lighter option without sacrificing moisture or sweetness.
• Chilling time is important for the cake to absorb all the condensed milk and for the toppings to set nicely.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Pumpkin cake, Better Than Sex cake, caramel dessert, fall dessert, layered cake, pumpkin recipe, creamy cake, easy pumpkin cake