Pumpkin Better Than Sex Cake Recipe

Introduction

This Pumpkin Better Than Sex Cake is a rich, creamy dessert that perfectly blends the warm flavors of pumpkin with sweet, indulgent toppings. It’s easy to make and guaranteed to impress anyone who loves fall treats.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin puree (not pumpkin pie mix, 15 oz)
• 1 can sweetened condensed milk (fat-free is okay, 14 oz)
• 1 package Cool Whip (8 oz)
• 1/2 bag Heath bits (from an 8 oz bag)
• Caramel sundae sauce

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare the cake mix according to the box instructions, but substitute the water called for with the pumpkin puree.
2. Step 2: Pour the batter into a 9×13-inch pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
3. Step 3: Let the cake cool slightly. Then poke holes all over the surface using a fork or skewer.
4. Step 4: Slowly pour the sweetened condensed milk evenly over the warm cake, allowing it to soak into the holes.
5. Step 5: Refrigerate the cake for at least 1 hour so the milk sets properly.
6. Step 6: Once chilled, spread Cool Whip evenly over the top of the cake.
7. Step 7: Sprinkle Heath bits generously across the Cool Whip layer.
8. Step 8: Drizzle caramel sundae sauce over the Heath bits just before serving for extra sweetness and flair.

Tips & Variations

• Use pumpkin puree instead of water in the cake mix for a moist texture and rich flavor.
• Try substituting toffee bits or chopped nuts if Heath bits are unavailable.
• For a lighter version, use fat-free or low-fat Cool Whip and sweetened condensed milk.
• Add a sprinkle of cinnamon or pumpkin pie spice to the batter for an extra fall touch.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors improve as it sits, but be sure to keep it refrigerated due to the Cool Whip topping. Reheat individual slices gently in the microwave if desired, but it is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie mix instead of pumpkin puree?

No, pumpkin pie mix contains added spices and sugar which can alter the taste and texture of the cake. Use plain pumpkin puree for best results.

What if I don’t have Heath bits?

You can substitute with toffee bits, chopped nuts, or even crushed cookies for a similar crunchy topping.

Pumpkin Better Than Sex Cake Recipe

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★★★★★

4.9 from 61 reviews

• Author: Gabriel
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x

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Description

Experience the ultimate indulgence this fall with the Pumpkin Better Than Sex Cake, a moist yellow cake infused with pumpkin puree, drenched in sweetened condensed milk, and topped with fluffy Cool Whip, crunchy Heath bits, and a decadent caramel drizzle. This irresistibly rich dessert is perfect for cozy gatherings and guarantees to satisfy your sweet tooth.

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Ingredients

Scale 1x2x3x

Cake

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin puree (15 oz, not pumpkin pie mix)

Soaking and Topping

• 1 can sweetened condensed milk (fat-free is acceptable, 14 oz)
• 1 package Cool Whip (8 oz)
• ½ bag Heath bits (8 oz bag)
• Caramel sundae sauce, for drizzling

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Instructions

1. Preheat and prepare cake batter: Preheat your oven to 350°F. Prepare the yellow cake mix according to the instructions on the box, substituting the water with the entire can of pumpkin puree. This substitution adds moisture and rich pumpkin flavor to your cake batter.
2. Bake the cake: Pour the batter into a greased 9×13-inch baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, signalling the cake is fully cooked.
3. Poke holes in the warm cake: Once baked, let the cake cool just enough to handle but still warm. Use a fork or skewers to poke holes evenly all over the cake’s surface. These holes allow the condensed milk to seep deeply into the cake, enhancing its moistness.
4. Add sweetened condensed milk: Pour the sweetened condensed milk evenly over the warm cake, ensuring it soaks into all the holes you created. This step makes the cake incredibly rich and luscious.
5. Chill the cake: Place the cake in the refrigerator and chill for at least one hour. This resting period allows the flavors to meld and the cake to set, resulting in a creamy, tender texture.
6. Top with Cool Whip: Once chilled, spread the entire package of Cool Whip evenly over the top of the cake, adding a light, fluffy contrast to the dense cake.
7. Add Heath bits and drizzle caramel: Sprinkle the Heath bits generously on top of the Cool Whip. Just before serving, drizzle caramel sundae sauce over the cake for an added layer of sweetness and a decorative finish.

Notes

• For a healthier twist, you can use fat-free sweetened condensed milk without compromising much on flavor.
• Make sure not to overbake the cake to maintain a moist texture that pairs well with the topping.
• This dessert can be made a day ahead; just keep refrigerated and add caramel sauce right before serving.
• Substitute Heath bits with chopped toffee bars if unavailable for a similar crunchy texture.
• Ensure the cake is still warm when pouring in condensed milk to allow better absorption.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cake, fall dessert, sweetened condensed milk cake, Heath bits cake, caramel dessert, moist cake, Halloween dessert, Thanksgiving dessert