Pumpkin Better Than Sex Cake

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Pumpkin Better Than Sex Cake is the perfect fall dessert. With its moist pumpkin cake, sweetened condensed milk, fluffy whipped topping, caramel sauce, and crunchy toffee bits, this cake is a delicious treat for any occasion. It’s easy to make and is sure to impress your family and friends.

Why You Will Love This Cake

This cake is incredibly easy to make and packs a lot of flavor. The pumpkin and spices make it perfect for fall, and the combination of sweetened condensed milk, whipped topping, caramel, and toffee bits takes it over the top. It’s a crowd-pleaser that’s perfect for holiday gatherings or just a special treat.

Ingredients You’ll Need

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 can (14 oz) sweetened condensed milk
• 1 tub (8 oz) whipped topping
• 1 cup caramel sauce
• 1/2 cup toffee bits

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 350°F and grease a 9×13-inch baking pan.
2. Mix the Cake Batter: In a large bowl, combine the cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Stir until smooth.
3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Poke Holes in the Cake: Let the cake cool for about 15 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
5. Add Sweetened Condensed Milk: Pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Let the cake cool completely.
6. Top the Cake: Spread the whipped topping evenly over the cooled cake. Drizzle with caramel sauce and sprinkle with toffee bits.
7. Chill and Serve: Refrigerate the cake for at least 3 hours before serving. This helps the flavors meld together and makes the cake easier to slice.

Tips for Success

• Use Room Temperature Ingredients: This helps everything mix together smoothly.
• Cool Completely: Let the cake cool completely before adding the whipped topping and caramel sauce.
• Make Ahead: This cake is great to make a day in advance. It gives the flavors time to develop and makes serving easier.

Variations

• Add Nuts: Sprinkle chopped pecans or walnuts on top for extra crunch.
• Spicy Twist: Add a pinch of cloves or allspice to the cake batter for more spice.
• Chocolate Lover’s: Drizzle some melted chocolate over the top along with the caramel sauce.

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to three days. The cake stays moist and the flavors continue to meld together, making it even more delicious the next day.

Perfect for Fall Gatherings

This Pumpkin Better Than Sex Cake is perfect for Thanksgiving, Halloween parties, or any fall gathering. It’s a dessert that’s sure to impress and have everyone coming back for more. The combination of pumpkin, caramel, and spices is a fall favorite.

Enjoy making and sharing this delicious cake with your loved ones!

Pumpkin Better Than Sex Cake

This cake is incredibly easy to make and packs a lot of flavor. The pumpkin and spices make it perfect for fall, and the combination of sweetened condensed milk, whipped topping, caramel, and toffee bits takes it over the top.

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Chill Time: 3 hours hrs

Total Time: 3 hours hrs 40 minutes mins

Servings: 12

Ingredients

• 1 box yellow cake mix
• 1 can 15 oz pumpkin puree
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 can 14 oz sweetened condensed milk
• 1 tub 8 oz whipped topping
• 1 cup caramel sauce
• 1/2 cup toffee bits

Instructions

• Preheat the Oven: Set your oven to 350°F and grease a 9×13-inch baking pan.
• Mix the Batter: In a large bowl, combine the cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Stir until smooth.
• Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Poke Holes: Let the cake cool for about 15 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
• Add Sweetened Condensed Milk: Pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Let the cake cool completely.
• Top the Cake: Spread the whipped topping evenly over the cooled cake. Drizzle with caramel sauce and sprinkle with toffee bits.
• Chill and Serve: Refrigerate the cake for at least 3 hours before serving. This helps the flavors meld together and makes the cake easier to slice.