Pumpkin Better Than Sex Cake
A delightful twist on the classic dessert featuring layers of pumpkin flavor complemented by sweetened condensed milk and whipped topping.
Ingredients
Cake Ingredients
- 1 box Yellow cake mix (15.25 oz)
- 1 can Pumpkin puree (15 oz, not pumpkin pie mix)
- 1 can Sweetened condensed milk (14 oz, fat-free is okay)
- 1 pkg Cool Whip (8 oz) Homemade whipped cream can be used as an alternative
- 1/2 bag Heath bits (8 oz)
- to taste Caramel sundae sauce
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until smooth.
- Pour the batter evenly into two greased 9×13-inch baking dishes.
- Bake according to the cake mix instructions, typically for 23-28 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool for about 10 minutes.
- Poke holes all over the top of both cake layers using the end of a wooden spoon.
- Drizzle half of the sweetened condensed milk over the first cake layer, then repeat with the second layer.
- Chill both cake layers in the refrigerator for about 30 minutes.
Assembly
- Layer the first cake on a serving dish and spread half of the Cool Whip over it.
- Carefully place the second cake layer on top and cover it with the remaining Cool Whip.
- Sprinkle the Heath bits over the final whip layer and drizzle caramel sundae sauce on top.
- Refrigerate the completed cake for 3-4 hours or overnight before serving.
Notes
For a great presentation, garnish each slice with extra Cool Whip and a sprinkle of Heath bits. Pairs well with coffee or pumpkin spice latte. This cake can be stored in the fridge for up to 4 days and freezes well for up to 3 months.