Name: Pumpkin Desserts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 15.25 ounces yellow cake mix (1 box, your favorite brand).; 15 ounces pumpkin puree.; 2 tablespoons brown sugar.; 1 teaspoon pumpkin pie spice.; 14 ounces sweetened condensed milk (1 can).; 8 ounces frozen whipped topping (thawed).; 1 cup toffee bits or Skor bits (or chopped Heath bars).; 1 cup caramel sauce (plus additional for serving).

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!

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."