Pumpkin Better Than Sex Cake (Print Version)
Warm pumpkin cake layered with caramel, whipped cream, and crunchy Heath bits for a sweet fall treat.
# Ingredients:
→ Cake Base
01 -
430 g yellow cake mix
02 -
425 g pumpkin puree (not pumpkin pie filling)
→ Soaking Layer
03 -
396 g sweetened condensed milk (fat free acceptable)
→ Topping
04 -
225 g whipped topping
05 -
113 g toffee bits
06 -
Caramel sundae sauce, to drizzle
# Instructions:
01 -
Blend yellow cake mix and pumpkin puree in a large mixing bowl until smooth and fully combined.
02 -
Transfer batter into a greased 33x23 cm baking dish and bake in a preheated oven at 175°C for 23–28 minutes or until an inserted toothpick comes out clean, following packet guidance.
03 -
Remove from oven and cool on a wire rack for approximately 10 minutes.
04 -
Using the handle of a wooden spoon, create uniform holes across the entire cake surface.
05 -
Slowly pour sweetened condensed milk over cake, allowing it to fill holes and fully absorb.
06 -
Refrigerate cake for 30 minutes to allow full absorption of condensed milk.
07 -
Spread whipped topping evenly over the cake, sprinkle with toffee bits, and finish with a generous drizzle of caramel sauce.
08 -
Refrigerate for a minimum of 3 hours or overnight before slicing.
# Notes:
01 -
For reduced sweetness, moderate the amount of caramel sauce and toffee bits to taste.