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This Pumpkin Better Than Sex Cake is the most requested dessert at my family’s fall parties any excuse to make it and someone is reaching for seconds The combination of pumpkin spice cake soaked in sweetened condensed milk and topped with fluffy Cool Whip Heath bits and caramel creates the most irresistible treat
Every time I bake this someone asks for the recipe I made it for Thanksgiving one year and now it is a must-have at all our family get-togethers My kids love helping with the caramel drizzle
Ingredients
- Yellow cake mix: Adds convenience and ensures a soft tender crumb Choose a brand you trust for taste
- Pumpkin puree: Not pumpkin pie filling Brings moisture natural sweetness and real pumpkin flavor Use 100 pure pumpkin for best results
- Sweetened condensed milk: Soaks into the cake to add rich sweetness and a fudgy texture Buy a good-quality milk for better flavor
- Cool Whip: Makes the topping light and creamy If you like homemade whipped cream you can use that for an extra-special touch
- Heath bits: Add toffee crunch and a sweet buttery bite Look for them in the baking aisle for the best texture
- Caramel sundae sauce: Drizzles perfectly for a gooey finish Pick a thick caramel with depth or make your own if you want a stronger caramel flavor
Step-by-Step Instructions
- Prepare the Cake Batter:
- In a large mixing bowl combine the yellow cake mix and pure pumpkin Stir thoroughly until the mixture is completely smooth with no lumps left in the batter This step helps the pumpkin blend evenly into the cake base
- Bake the Cake:
- Pour the pumpkin batter into two well-greased 9x13-inch baking pans Make sure the batter is spread evenly in the pans Bake in a preheated oven at 350 degrees Fahrenheit for about 23 to 28 minutes Test the cake’s doneness with a toothpick inserted into the center which should come out clean when the cakes are ready
- Cool the Cake:
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes This cooling step keeps the cake structure soft for layering and prevents sticking
- Poke Holes in the Cake:
- Using the thick end of a wooden spoon gently poke holes evenly over the top of both cakes Space the holes to allow the sweetened condensed milk to soak into every slice I usually make holes about every couple of inches
- Add Sweetened Condensed Milk:
- Pour half of the sweetened condensed milk over the first cake layer and the other half over the second Use a slow steady stream so the milk fills the holes and coats the surface Let the cakes absorb the milk for extra richness and a luscious texture
- Refrigerate the Cake:
- Place both layers in the refrigerator for 30 minutes This gives the sweetened condensed milk time to fully soak in making each bite moist and flavorful
- Assemble the Layers:
- Remove cakes from the fridge Place the first layer on your serving dish Spread half of the Cool Whip over this layer in a smooth even coat Layer the second cake over the first and cover with the rest of the Cool Whip for a pillowy top
- Top the Cake:
- Scatter Heath bits generously on the top layer of Cool Whip Make sure they are evenly distributed so every serving gets some crunchy toffee
- Drizzle with Caramel:
- Pour caramel sundae sauce over the entire cake in a zigzag pattern Adjust the amount to your personal sweetness preference More caramel always wins in my house
- Chill Before Serving:
- Place the finished cake in the refrigerator for at least 3 to 4 hours or overnight Longer chilling lets the flavors blend together and makes slicing easier
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Pumpkin puree has always been my favorite baking ingredient because of its natural sweetness and deep orange color I remember letting my kids take charge of poking holes in the cake and sneaking extra Heath bits when I turned my back This recipe brings back those playful moments every fall
Storage Tips
Once assembled store the cake in the refrigerator tightly covered with plastic wrap or a lid It tastes best within three days after making but can keep for up to four days If you need to keep it longer slice the cake and freeze individual pieces For best texture thaw in the fridge overnight before serving The whipped topping keeps its fluffiness after freezing
Ingredient Substitutions
You can swap Cool Whip with freshly whipped cream if you prefer a homemade taste Just be sure to slightly sweeten it so it balances the rich condensed milk For extra crunch try adding chopped pecans or walnuts on top instead of or alongside Heath bits If you are out of caramel sundae sauce warm up a jar of dulce de leche for a decadent drizzle
Serving Suggestions
This cake is delicious chilled straight from the fridge Once sliced dust the top with cinnamon or pumpkin spice for extra color and aroma Serve with a cup of hot coffee for the coziest fall dessert If you love more caramel drizzle a little extra right before serving for an extra gooey treat
Cultural and Historical Context
Pumpkin cakes and poke cakes have long been American favorites for autumn gatherings The poke method lets flavors soak deep into the cake giving every bite extra moisture The original Better Than Sex Cake usually uses chocolate but the pumpkin twist makes this recipe especially loved during Thanksgiving and Halloween My family brings it out every season as a way to celebrate together
Recipe FAQs
- → Can fresh pumpkin be used instead of canned puree?
Yes, be sure to use well-drained, pureed cooked pumpkin for the best texture and moisture.
- → How do I store the cake?
Keep the cake covered in the refrigerator. Best enjoyed within 3 days to maintain freshness and texture.
- → Can I replace Heath bits with other toppings?
Chopped toffee bars, chocolate chips, or chopped nuts give a similarly delicious crunch and flavor.
- → Is it possible to make this dessert ahead of time?
Absolutely. Prepare and chill the cake a day before serving to enhance flavor and make entertaining easier.
- → What’s the best way to poke holes in the cake?
Use the handle of a wooden spoon to create evenly spaced holes. This helps the milk soak in thoroughly.
Pumpkin Better Than Sex Cake
Spiced pumpkin cake with whipped cream, toffee, and caramel—layered for maximum fall flavor.
What You’ll Need to Make This
→ Cake Base
→ Filling and Toppings
How to Prepare
In a large mixing bowl, blend the yellow cake mix with pumpkin puree until a smooth, lump-free batter forms.
Distribute the batter evenly into two greased 23×33 cm (9×13-inch) baking dishes, or use one dish and slice the cake in half horizontally after baking. Bake in a preheated oven at 175°C for 23 to 28 minutes or until a toothpick inserted into the center emerges clean.
Allow the baked cake(s) to cool for approximately 10 minutes after removal from the oven.
Using the handle of a wooden spoon, poke holes uniformly across both cake layers to facilitate soaking.
Pour half the sweetened condensed milk over the first cake layer and the remainder over the second, ensuring each layer is fully covered and the milk permeates the holes.
Refrigerate both layers for 30 minutes to allow the condensed milk to be thoroughly absorbed.
Place the first cake layer onto a serving dish. Evenly spread half of the whipped topping over the surface. Carefully position the second cake layer on top and cover with the remaining whipped topping.
Generously sprinkle the toffee bits over the final whipped topping layer.
Finish by drizzling caramel sundae sauce over the entire surface, adjusting the quantity to taste.
Return the assembled cake to the refrigerator for 3 to 4 hours or overnight to allow flavors to develop before serving.
Extra Tips
- For additional texture, some toffee bits may be folded into the cake batter prior to baking.
- Enhance caramel flavor by adding caramel sauce into the cake holes along with the sweetened condensed milk if desired.
- Prepared cake holds well and can be made up to one day in advance for convenience.
Tools Required
- Large mixing bowl
- Hand mixer or whisk
- Wooden spoon
- Two 23×33 cm baking dishes
- Refrigerator
- Serving dish
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains wheat (gluten).
- Contains milk and milk derivatives.
- Contains soy lecithin (in cake mix or whipped topping).
- May contain tree nuts (toffee bits).
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 400
- Fat Content: 18 grams
- Carbohydrate Content: 58 grams
- Protein Content: 4 grams