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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
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 40 minutes
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 9x13-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.