Pumpkin Better Than Sex Cake Recipe

Introduction

This Pumpkin Better Than Sex Cake is a rich and indulgent dessert that combines the warm spices of pumpkin and spice cake with creamy caramel and toffee flavors. It’s incredibly moist and topped with whipped cream, making it perfect for fall gatherings or any time you crave a special treat.

Ingredients

• 1 box spice cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 1 container (8 oz) whipped topping, thawed
• ½ cup toffee bits
• ½ cup caramel sauce
• Optional: cinnamon for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Step 2: In a large bowl, mix together the spice cake mix and pumpkin puree until fully combined. No eggs, oil, or water are needed.
3. Step 3: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: Remove the cake from the oven and allow it to cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the top of the cake.
5. Step 5: Slowly pour the sweetened condensed milk over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
6. Step 6: Once cooled, spread the whipped topping evenly over the cake.
7. Step 7: Sprinkle the top with toffee bits and drizzle with caramel sauce. Optionally, dust with a light sprinkle of cinnamon for extra warmth.
8. Step 8: Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to fully set.

Tips & Variations

• Use homemade pumpkin puree for a fresher taste and smoother texture.
• Substitute the whipped topping with cream cheese frosting for a tangier finish.
• Add chopped pecans or walnuts with the toffee bits for extra crunch.
• Drizzle warmed caramel sauce for easier spreading and richer flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the whipped topping and caramel’s texture. When ready to serve, you can let it sit at room temperature for 10-15 minutes for a softer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugars that will alter the flavor and texture of the cake. Stick to plain pumpkin puree for best results.

Do I have to poke holes in the cake before adding the sweetened condensed milk?

Yes, poking holes allows the condensed milk to soak deep into the cake, making it moist and flavorful throughout rather than just on top.

Pumpkin Better Than Sex Cake Recipe

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★★★★★

4.4 from 77 reviews

• Author: Zoe
• Total Time: 3 hours 40 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Better Than Sex Cake is a moist, spiced dessert featuring a unique combination of pumpkin puree blended into a spice cake mix and topped with a luscious layer of sweetened condensed milk, whipped topping, toffee bits, and caramel sauce. The cake is easy to make with minimal ingredients and no eggs or oil required, making it a perfect fall treat that is both rich and comforting.

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Ingredients

Scale 1x2x3x

Cake Batter

• 1 box spice cake mix
• 1 can (15 oz) pumpkin puree

Topping

• 1 can (14 oz) sweetened condensed milk
• 1 container (8 oz) whipped topping, thawed
• ½ cup toffee bits
• ½ cup caramel sauce
• Optional: cinnamon for garnish

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly and set it aside to prepare for baking.
2. Mix Cake Batter: In a large mixing bowl, combine the spice cake mix and the canned pumpkin puree. Stir until the mixture is fully blended with no dry spots. Note that no additional eggs, oil, or water are needed for this batter.
3. Bake the Cake: Pour the pumpkin-spice batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick in the center; it should come out clean.
4. Cool and Poke Holes: Remove the cake from the oven and allow it to cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes evenly all over the cake surface. This allows the sweetened condensed milk to seep in.
5. Add Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the warm cake, ensuring it seeps into the holes. Let the cake cool completely to room temperature to absorb the condensed milk fully.
6. Apply Whipped Topping: After the cake has cooled, spread the thawed whipped topping evenly across the surface for a creamy layer.
7. Garnish: Sprinkle the toffee bits generously over the whipped topping and drizzle with caramel sauce. Optionally, dust lightly with cinnamon for added warmth and aroma.
8. Chill Before Serving: Refrigerate the finished cake for at least 2 hours. This chilling step allows the flavors to meld beautifully and helps the cake set firmly for easier slicing.

Notes

• No eggs, oil, or water are required to make the cake batter – the pumpkin puree adds moisture.
• Ensure the cake is warm (not hot) when adding the sweetened condensed milk for better absorption.
• Use a 9×13-inch pan to achieve the right thickness and baking time.
• Refrigerate the cake to allow the flavors to blend and for the cake to firm up before serving.
• Substitute toffee bits with chopped nuts for a different texture if desired.

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

Keywords: Pumpkin cake, Better Than Sex Cake, spice cake, pumpkin dessert, autumn cake, easy pumpkin recipe, no egg cake