Description
Pumpkin Better Than Sex Cake: Rich, creamy pumpkin dessert with caramel, whipped topping, and crunchy toffee bits for an irresistible fall treat.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 (8 oz) container Cool Whip or whipped topping
- 1/2 bag (8 oz) Heath toffee bits
- Caramel sundae sauce, for drizzling
- 1 tsp pumpkin pie spice (optional, for extra flavor)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- In a large bowl, mix cake mix, pumpkin puree, and pumpkin pie spice (if using) until smooth. Do not add eggs or oil—just the pumpkin.
- Pour batter into the pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While warm, poke holes all over the cake using the handle of a wooden spoon.
- Pour sweetened condensed milk evenly over the cake, letting it soak into the holes. Let the cake cool completely.
- Spread Cool Whip evenly over the top, then drizzle with caramel sauce.
- Sprinkle toffee bits generously over the top. Chill for at least 1 hour before serving.
Notes
- Serve chilled for the best texture.
- Can be refrigerated 2-3 days.
- Contains dairy and gluten from cake mix and toppings; substitutions needed for dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 420
- Sugar: 34 g
- Sodium: 260 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
Keywords: Pumpkin Better Than Sex Cake, pumpkin cake, fall dessert, no eggs cake, caramel topped dessert, toffee cake