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Decadent Pumpkin Better Than Sex Cake

This Pumpkin Better Than Sex Cake brings together the warmth of pumpkin with rich caramel and crunchy toffee bits for a dessert that’s as fun to make as it is to eat. With layers of pumpkin-spiced cake, creamy sweetened condensed milk, whipped topping, and toffee bits, this cake becomes even more delicious as it chills. Whether it’s for Thanksgiving, a cozy fall gathering, or just because, this dessert will impress everyone at the table!
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Updated on Monday 25 November 2024
Pumpkin Better Than Sex Cake
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Pumpkin Better Than Sex Cake | Myhomemaderecipe.com

This Pumpkin Better Than Sex Cake offers a decadent mix of pumpkin, caramel, and toffee, making it the ultimate fall dessert. With simple ingredients and easy preparation, it's perfect for family gatherings or festive celebrations.

INGREDIENTS

  • Yellow Cake Mix: 15.25 ounces, your favorite brand.
  • Pumpkin Puree: 15 ounces for a rich pumpkin flavor.
  • Brown Sugar: 2 tablespoons to add depth to the sweetness.
  • Pumpkin Pie Spice: 1 teaspoon for warmth and spice.
  • Sweetened Condensed Milk: 14 ounces to soak into the cake.
  • Whipped Topping: 8 ounces, thawed, for a creamy layer.
  • Toffee Bits: 1 cup for crunch; Skor or Heath bars work well too.
  • Caramel Sauce: 1 cup, plus more for drizzling.

INSTRUCTIONS

Step 1:
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray and set it aside.
Step 2:
In a large bowl, combine the yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice. Mix until smooth, but avoid overmixing.
Step 3:
Transfer the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Step 4:
Let the cake cool on a wire rack for 15 minutes. Poke holes all over the top of the cake using the handle of a wooden spoon or spatula, ensuring they don't go through to the bottom.
Step 5:
Pour the sweetened condensed milk evenly over the cake, making sure it fills all the holes. Chill in the fridge for 30 minutes to allow the milk to soak into the cake.
Step 6:
Remove the cake from the fridge and spread the thawed whipped topping evenly over the surface.
Step 7:
Sprinkle toffee bits evenly over the whipped topping. Drizzle caramel sauce generously on top.
Step 8:
Chill the cake for at least 3 hours or overnight for best results. Serve with extra caramel sauce on the side, if desired.

Serving and Storage Tips

  • For best flavor, chill the cake overnight to allow the ingredients to meld together.
  • Serve chilled or at room temperature with extra caramel sauce on the side.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Helpful Notes

  • If you don’t have toffee bits, chopped Skor or Heath bars are great alternatives.
  • You can also use homemade whipped cream for a fresher taste.
  • Adding chopped nuts, such as pecans, makes a great topping variation.

Tips from Well-Known Chefs

  • Ree Drummond: "Chilling overnight always enhances the flavor of layered desserts."
  • Ina Garten: "Try using good quality caramel sauce for a richer taste."

WHY YOU'LL LOVE THIS RECIPE

  • Easy to make with a boxed cake mix.
  • Combines pumpkin, caramel, and toffee for an indulgent fall treat.
  • Perfect for Thanksgiving or any fall gathering.

VARIATIONS

  • Use spice cake mix instead of yellow cake for extra flavor.
  • Replace toffee bits with chopped nuts for a nutty twist.
  • Add chocolate chips to the batter for a chocolate-pumpkin combination.

Pumpkin Desserts

Indulge in this Pumpkin Better Than Sex Cake, made with pumpkin puree, toffee bits, and a drizzle of caramel sauce. It’s a crowd-pleasing dessert perfect for any occasion.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Zaho

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 15.25 ounces yellow cake mix (1 box, your favorite brand).
02 15 ounces pumpkin puree.
03 2 tablespoons brown sugar.
04 1 teaspoon pumpkin pie spice.
05 14 ounces sweetened condensed milk (1 can).
06 8 ounces frozen whipped topping (thawed).
07 1 cup toffee bits or Skor bits (or chopped Heath bars).
08 1 cup caramel sauce (plus additional for serving).

Instructions

Step 01

Preheat the oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray and set aside.

Step 02

In a large bowl, mix together the yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Be careful not to overmix. A hand mixer can make this easier.

Step 03

Transfer the batter to the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 04

Allow the cake to cool for 15 minutes on a wire rack.

Step 05

Poke holes all over the top of the cake, about 1 inch apart, going halfway through the cake but not to the bottom. Use the end of a wooden spoon or spatula.

Step 06

Evenly pour the sweetened condensed milk over the top, ensuring it fills the holes. Chill the cake in the fridge for 30 minutes.

Step 07

After chilling, spread the thawed whipped topping evenly over the cake.

Step 08

Sprinkle the toffee bits or Skor bits over the top and drizzle with caramel sauce.

Step 09

Place the cake back in the fridge to chill for at least 3 hours, or overnight for best results.

Step 10

Serve and enjoy!.

Notes

  1. Chilling the cake overnight enhances its flavor and texture.
  2. Use any brand of yellow cake mix you prefer for this recipe.
  3. For added flavor, try using spiced caramel sauce.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 15g
  • Total Carbohydrate: 47g
  • Protein: 5g