Description
Pumpkin Better Than Sex Cake is a rich, indulgent dessert that brings together all the cozy flavors of fall in one irresistible bite. A moist pumpkin spice cake forms the base, soaked in sweetened condensed milk, then topped with a luscious whipped cream layer, crushed toffee bits, and caramel drizzle. It’s a show-stopping dessert that’s incredibly easy to make and even better the next day.
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
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large bowl, mix together the spice cake mix and pumpkin puree until fully combined. No eggs, oil, or water are needed.
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.
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.
Slowly pour the sweetened condensed milk over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
Once cooled, spread the whipped topping evenly over the cake.
Sprinkle the top with toffee bits and drizzle with caramel sauce. Optionally, dust with a light sprinkle of cinnamon for extra warmth.
Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to fully set.
Notes
This cake gets better the longer it chills, making it an ideal make-ahead dessert for Thanksgiving, potlucks, or any autumn celebration. For added depth, use homemade whipped cream or mix cinnamon into the whipped topping. You can also swap the toffee bits for crushed gingersnaps or chopped pecans for a twist.