Pumpkin Better Than Sex Cake Recipe

Introduction

This Pumpkin Better Than Sex Cake is a rich, moist, and delicious twist on a classic dessert. Combining pumpkin puree with yellow cake mix and topped with creamy Cool Whip and crunchy Heath bits, it’s sure to wow your family and guests. The caramel drizzle adds the perfect finishing touch to this indulgent treat.

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 your oven to 350°F. Prepare the yellow cake mix according to the box instructions, but replace the water called for with the pumpkin puree instead.
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 use a fork or skewer to poke holes all over the surface of the cake.
4. Step 4: Evenly pour the sweetened condensed milk over the warm cake, letting it soak fully into the holes you made.
5. Step 5: Refrigerate the cake for at least 1 hour to let it set and absorb the condensed milk.
6. Step 6: Spread the Cool Whip evenly over the chilled cake as a creamy topping.
7. Step 7: Sprinkle Heath bits generously on top for a delightful crunch.
8. Step 8: Drizzle caramel sundae sauce over everything just before serving for an irresistible finish.

Tips & Variations

• For extra flavor, add a teaspoon of pumpkin pie spice to the cake batter before baking.
• Use crushed toffee or your favorite chocolate bits if you can’t find Heath bits.
• If you prefer a lighter topping, substitute half of the Cool Whip with whipped cream.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled, but if you want to serve it slightly warmer, allow it to sit at room temperature for about 15 minutes before serving. Avoid freezing as the topping may lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie mix instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie mix contains spices and sweeteners that could alter the taste and texture of the cake.

Can I make this cake ahead of time?

Yes! This cake actually benefits from a few hours in the fridge or even overnight to fully absorb the sweetened condensed milk and develop flavors.

Pumpkin Better Than Sex Cake Recipe

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★★★★★

4.4 from 59 reviews

• Author: Sarah
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Better Than Sex Cake is an irresistibly moist and creamy dessert that combines the warm flavors of pumpkin with a sweet cake base soaked in condensed milk, topped with Cool Whip, crunchy Heath bits, and a drizzle of caramel sauce for the ultimate indulgence.

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Ingredients

Scale 1x2x3x

Cake Base

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

Soaking & Topping

• 1 can sweetened condensed milk (fat-free is okay, 14 oz)
• 1 package Cool Whip (8 oz)
• 1/2 bag Heath bits (about 4 oz from 8 oz bag)
• Caramel sundae sauce (to drizzle)

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Instructions

1. Preheat Oven and Prepare Cake Batter: Preheat your oven to 350°F (175°C). Prepare the yellow cake mix as directed on the box, but replace the water with the entire can of pumpkin puree. This substitution adds moistness and a rich pumpkin flavor to the cake.
2. Bake the Cake: Pour the pumpkin cake batter into a greased 9×13-inch baking pan. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
3. Poke Holes in Cake: Let the cake cool slightly for 10 to 15 minutes. Then, using a fork or a skewer, poke holes all over the top of the warm cake to allow the sweetened condensed milk to soak deeply into the cake layers.
4. Soak the Cake: Slowly pour the entire can of sweetened condensed milk evenly over the warm cake, making sure to cover the surface so it seeps through the holes.
5. Chill the Cake: Place the cake in the refrigerator and let it chill for at least 1 hour. This helps the flavors meld and sets the soaked milk into the cake.
6. Spread Cool Whip: After chilling, spread the entire package of Cool Whip evenly over the top of the cake, creating a creamy, fluffy topping layer.
7. Add Heath Bits: Sprinkle half of the Heath bits bag evenly over the Cool Whip to add a delightful crunch and toffee flavor.
8. Drizzle Caramel Sauce and Serve: Just before serving, drizzle caramel sundae sauce generously over the cake to finish it off with a gooey, sweet touch. Slice and enjoy!

Notes

• Make sure to use pumpkin puree, not pumpkin pie mix, to avoid added spices and sugars.
• Using fat-free sweetened condensed milk works well if you want to reduce fat content slightly.
• For extra crunch and flavor, you can add more Heath bits or substitute with chopped pecans.
• This cake is best served chilled and within 2-3 days for optimal freshness.
• You can substitute Cool Whip with homemade whipped cream for a fresher topping.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin cake, pumpkin dessert, sweet pumpkin cake, easy pumpkin recipe, pumpkin better than sex cake, dessert with pumpkin, caramel pumpkin cake