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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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Cake, Dessert
Cuisine American, Fall
Servings 12 servings
Calories 320 kcal

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.
Keyword Better Than Sex Cake, Dessert Recipe, Easy Cake, Holiday Dessert, Pumpkin Cake