Why You’ll Love This Recipe

• Quick and easy preparation with a boxed cake mix base.
• Packed with warm fall flavors from pumpkin and caramel.
• A crowd-pleasing dessert for holidays, potlucks, or weeknight indulgence.
• Layers of texture with soft cake, creamy Cool Whip, and crunchy Heath bits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin puree (not pumpkin pie mix, 15 oz.)
• 1 can sweetened condensed milk (fat-free is ok, 14 oz.)
• 1 pkg Cool Whip (8 oz)
• 1/2 bag Heath bits (8 oz bag)
• caramel sundae sauce

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix the yellow cake mix and pumpkin puree until well combined. Pour the batter into the prepared baking dish.
3. Bake according to the cake mix box instructions for a 9×13 pan (approximately 25-30 minutes). Allow the cake to cool for 10 minutes.
4. Using the handle of a wooden spoon, poke holes evenly across the surface of the cake.
5. Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
6. Drizzle caramel sundae sauce generously over the top of the cake.
7. Let the cake cool completely, then spread Cool Whip evenly over the surface.
8. Sprinkle Heath bits generously over the Cool Whip layer.
9. Chill in the refrigerator for at least 2 hours before serving.

Servings and Timing

• Servings: 12-16 slices (depending on portion size)
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Chill Time: 2 hours

Variations

• Nutty Twist: Add chopped pecans or walnuts for extra crunch.
• Spiced Up: Mix in a teaspoon of pumpkin pie spice or cinnamon into the cake batter.
• Chocolate Lover’s: Swap Heath bits for mini chocolate chips or crushed toffee bars.
• Homemade Whipped Cream: Use freshly whipped cream instead of Cool Whip for a lighter topping.

Storage/Reheating

• Storage: Cover the cake tightly and store it in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: This cake is best served chilled and does not require reheating.

FAQs

1. Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well. Just ensure it’s not too watery.

2. Can I substitute the yellow cake mix with another flavor?

Absolutely! Spice cake mix or white cake mix are great alternatives.

3. Is there a substitute for Heath bits?

Crushed Skor bars or toffee chips make great substitutes.

4. Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. Prepare it a day in advance and store it in the refrigerator.

5. Is Cool Whip necessary, or can I use something else?

You can use stabilized whipped cream or even mascarpone whipped cream as a substitute.

6. Can I use low-fat ingredients?

Yes, low-fat sweetened condensed milk and Cool Whip work well without compromising the flavor.

7. What other toppings can I add?

Try adding chocolate shavings, crushed graham crackers, or drizzles of melted chocolate.

8. How do I ensure the caramel and milk soak into the cake properly?

Use the back of a spoon to gently press the liquid into the holes if needed.

9. Can I skip the caramel sauce?

The caramel adds a rich flavor, but you can skip it or replace it with chocolate syrup.

10. How long should I let the cake chill?

Chill for at least 2 hours to allow the flavors to meld together, but overnight is even better.

Conclusion

Pumpkin Better Than Sex Cake is a decadent dessert that’s as easy to make as it is to enjoy. Whether for a holiday feast or a casual gathering, this cake is sure to impress with its layers of flavor and texture. Try it today and watch it disappear from the table in no time!

Pumpkin Better Than Sex Cake

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• Author: Isabella
• Total Time: ~2 hours 45 minutes
• Yield: 12-16 servings
• Diet: Vegetarian

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Description

Indulge in the ultimate fall dessert with Pumpkin Better Than Sex Cake, featuring layers of moist pumpkin cake, creamy caramel, and crunchy Heath bits. Perfect for holiday gatherings, potlucks, or anytime you crave a decadent treat!

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Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin puree (15 oz, not pumpkin pie mix)
• 1 can sweetened condensed milk (14 oz, fat-free is optional)
• 1 pkg Cool Whip (8 oz)
• 1/2 bag Heath bits (8 oz bag)
• Caramel sundae sauce

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Instructions

• Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• Combine yellow cake mix and pumpkin puree in a large bowl; mix until smooth.
• Pour batter into the prepared dish and bake per box instructions for a 9×13 pan (25-30 minutes). Let cool for 10 minutes.
• Poke holes evenly across the cake using a wooden spoon handle.
• Pour sweetened condensed milk over the cake, ensuring it fills the holes.
• Drizzle caramel sauce generously over the top.
• Let cool completely, then spread Cool Whip evenly over the surface.
• Sprinkle Heath bits over the Cool Whip.
• Chill for at least 2 hours in the refrigerator before serving.

Notes

• Substitute yellow cake mix with spice or white cake mix for variety.
• Use stabilized whipped cream for a homemade twist on Cool Whip.
• Add toppings like crushed nuts, chocolate shavings, or graham crackers for extra texture.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American