Pumpkin Better Than Sex Cake Recipe

pumpkin-better-than-sex-cake

Autumn has always been my favorite season for its cozy aromas and flavors. One chilly afternoon, I was looking for a new way to enjoy pumpkin’s natural sweetness when an idea struck a cake so indulgently moist and spiced, it would warm your soul from the first bite. After many tests, I knew I had a winner a Pumpkin Better Than Sex Cake so irresistible, you’ll want to make it again and again as the leaves turn color outside your window.

Recipe Ingredients

  • One 15-ounce can premium pumpkin puree, packed with beta-carotene and fiber
  • One 14-ounce can sweet condensed milk, its creamy richness a perfect match for pumpkin
  • One box yellow cake mix, 15.25 ounces of lightly spiced goodness as our base
  • One 8-ounce container of luscious Cool Whip, its billowy texture a decadent contrast
  • Half a bag of 8 ounces of crunchy Heath bits, for notes of toffee to ramp up the fun
  • Caramel sundae sauce for drizzling, its butterscotch warmth tying it all together

How to Make This Pumpkin Better Than Sex Cake Recipe

Preheat and Prepare

  • Preheat oven to 350°F and grease a 9×13 inch baking pan.
  • In a large bowl, mix together the pumpkin puree and sweetened condensed milk until smooth and creamy. This is the foundation of our moist pumpkin center.

Mix it Up

  • Add the cake mix to the pumpkin mixture and stir just until combined, being careful not to overmix which could cause toughness
  • Gently fold in 1⁄2 of the Cool Whip until uniform in color but still marbled.
  • Pour batter into the prepared pan and use an offset spatula to spread evenly.

Top It Off

  • Sprinkle the Heath bits evenly over the batter.
  • Dollop spoon full of the remaining Cool Whip randomly over the top for visual appeal and extra richness.
  • Drizzle caramel sauce lightly over the Cool Whip dollops.

Bake and Enjoy

  • Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  • Allow to cool completely before cutting into squares.
  • Drizzle with more caramel sauce before serving if desired.

Serving Instructions

  • Allow cake to come to room temperature before serving for best texture and flavor, about 1 hour.
  • Cut into generous squares using a sharp knife that has been rinsed with hot water to prevent sticking.
  • Serve squares on small plates with a dollop of Cool Whip or caramel sauce for an extra indulgent touch.
  • Enjoy alone or with a cup of coffee or tea on a cozy autumn afternoon.

Storage Instructions

  • Leftover cake can be stored at room temperature tightly wrapped in plastic wrap for up to 3 days.
  • For longer storage up to 1 week, refrigerate the wrapped cake.

Freezing Instructions

  • This cake actually freezes beautifully! Allow fully cooled cake to wrap tightly in plastic wrap or foil, then place in a labeled freezer bag.
  • Freeze for up to 3 months.
  • To thaw, remove wrapping and let sit on the counter overnight.
  • Re-warm individual servings in the microwave for 10-15 seconds if desired.

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FAQs

Can I use canned pumpkin pie filling instead of pureed pumpkin?

No, pie filling contains extra spices that will alter the taste of the cake. Plain 100% pureed pumpkin is best.

Is it really better than sex?

While every experience is subjective, this cake aims to deliver flavors and textures that are as indulgent and satisfying as its name suggests.

Can I make it gluten-free?

Yes, simply substitute a gluten-free cake mix in its place. Be sure to read labels carefully as some mixes still contain trace amounts.

Will it be dry?

Not at all the pumpkin, sweetened condensed milk and Cool Whip come together to create an incredibly moist crumb. It’s so rich, one small piece is very filling.

Can I double the recipe?

You certainly can. For a 9×13 inch pan, I’d recommend doubling the ingredients. You may need to increase baking time slightly as well.

Should I frost it?

The flavors shine on their own, but a light cream cheese or vanilla frosting would be a delicious complement if you want an extra layer of decadence.

Pumpkin Better Than Sex Cake

Pumpkin Better Than Sex Cake

Autumn has always been my favorite season for its cozy aromas and flavors. One chilly afternoon, I was looking for a new way to enjoy pumpkin's natural sweetness when an idea struck a cake so indulgently moist and spiced, it would warm your soul from the first bite.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 160 kcal

Ingredients
  

  • 1 boxyellow cake mix (15.25 oz)
  • 1 can pumpkin puree (not pumpkin pie mix, 15 oz.)
  • 1 cans sweetened condensed milk (fat free is ok, 14 oz.)
  • 1 pkg Cool Whip (8 oz)
  • ½ bag Heath bits (8 oz bag)
  • caramel sundae sauce

Instructions
 

  • Grease a 9×13 inch baking pan with butter or non-stick spray and set aside.
  • In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth and velvety.
  • Pour in the dry cake mix and fold gently with a spatula just to combine – don't overmix.
  • Scoop half the container of Cool Whip into the batter and fold until swirled throughout.
  • Pour into the prepared pan and smooth the top.
  • Sprinkle the Heath bits evenly over the batter.
  • Dollop of the remaining Cool Whip randomly over top.
  • Bake at 350°F for 30-35 minutes, until a toothpick inserted comes out clean. Allow to cool completely, then drizzle with caramel sauce before cutting into squares.
Keyword better than sex cake, easy dessert, Easy fall baking ideas, fall baking, pumpkin cake
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.