Pumpkin Better Than Sex Cake
This Pumpkin Better Than Sex Cake is a rich, fluffy pumpkin yellow cake, soaked in sweetened condensed milk, topped with whipped topping, heath bits and drizzled with caramel. It’s super moist, insanely delicious, and totally addictive.
Ingredients
- 15 oz can of pure pumpkin
- 15 oz box of yellow cake mix
- 14 oz can of sweetened condensed milk
- 8 oz package of cool whip thawed
- 8 oz bag of heath bits
- 1/2 cup of caramel sauce
Instructions
- Preheat the oven to 350° and grease a 9x13 baking dish and set aside. In a large mixing bowl add the pumpkin and yellow cake mix. Stir until completely combined. Pour and spread evenly into the prepared baking dish. Add to the oven and cook for the time that’s said on the back of the cake box. Mine was done in around 30 minutes.
- Once done, remove from the oven and let sit and cool for 10 minutes. Using the end of a wooden utensil poke holes throughout the top of the cake and pour the sweetened condensed milk all over top and spread all around. Place in the fridge for 30 minutes.
- Add the cool whip on top and spread evenly. Sprinkle all the heath bits all over top and add the caramel sauce to a zip lock bag, cut the tip off and drizzle all over top of the cake. Add the cake to the fridge for 2-4 hours. Slice and enjoy!
Notes
David's Tips
- Cool briefly before poking: Ten minutes helps the cake set so the holes stay defined and catch more milk.
- Go for lots of holes: Closer spacing = better soak and flavor.
- Chill time matters: The crumb hydrates and the topping firms—don’t skip it.
- Neat drizzle: Use a squeeze bottle or zip bag for clean caramel ribbons.
- Serve cold: The texture and flavor are best straight from the fridge.