Pumpkin Better Than Sex Cake

Name: Pumpkin Better Than Sex Cake
Prep time: 4 h 15 min
Cook time: 28 min
Total time: 5 h
Cuisine: American
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

November 2, 2024August 30, 2024 by Hannah

Jump to Recipe·5 from 1 review

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.

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

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!