Skip to Content

Better Than Sex Pumpkin Cake

As an Amazon Associate I earn from qualifying purchases

Jump to Recipe | Save Recipe

Light, fluffy, moist, and perfect for the Fall season, Better Than Sex Pumpkin Cake is literally a dream come true!

Pumpkin cake is topped with whipped cream caramel sauce and toffee bits.

Is this cake really better than sex? I’ll leave you to be the judge on that! Whomever came up with this name, it sure is an interesting one but it’s a great descriptor of a cake that you MUST try!

What I can tell you is that this pumpkin lush is probably going to be better than even your most favorite pumpkin pie this year. If you’ve never had it before, this classic cake is made with a base layer of pumpkin cake, then topped with fluffy whipped cream, caramel sauce and toffee bits!

It’s also insanely easy to make, too.

The pumpkin cake itself is just a dressed up box cake mix, but don’t worry – no one would ever know that by tasting it. Pumpkin puree adds both moisture and natural pumpkin flavor to the yellow cake mix, while other ingredients like cinnamon and nutmeg really enhance the Fall pumpkin spice that we all know and love.

I love biting into a forkful of this cake so much, because there’s just so much going on that all melds so perfectly together!

It’s also impossible to pick what the best part of the cake is, too. Is it the moist pumpkin spiced cake itself? Or is it the fluffy whipped topping that’s loaded with caramel sauce and crunchy toffee bits?

Or is it just the whole entire perfect thing?!

A piece of cake is being lifted from the glass baking dish.

Ingredients for the best pumpkin cake

  • Pumpkin puree – This will add both that natural pumpkin flavor as well as incredible moisture to the cake mix.
  • Yellow cake mix – Any brand should do the trick.
  • Brown sugar – In a pinch, white sugar can be substituted.
  • Cinnamon – To help add that earthy spice!
  • Ginger – Be careful not to add too much of this bold ingredient.
  • Nutmeg – Along with the cinnamon, this spice helps to make the cake so very autumnal.
  • Sweetened condensed milk – This will seep into the pumpkin cake, making it even more delectable!
  • Whipped topping – Buy it frozen and allow it to thaw before using.
  • Caramel sauce – You can argue over who gets to lick the spoon that drizzles it!
  • Toffee bits – Go ahead, sneak a few bites… I won’t tell.
A slice of pumpkin lush cake is presented on a white plate.

I can’t find Skor bits – what else could I use? 

Heath toffee bits will work just the same. Or you could use two Skor or Heath bars and just chop them up.

Could I use whipped cream instead of whipped topping?

Yes!  You will want to whip the cream until the peaks are stiff.

Make sure that the cake is fully cooled before you spread on the whipped cream. I just find that the cool whip topping lasts longer than the whipped cream topping.

Could I just use pumpkin spice instead of mixing in the cinnamon, ginger, and nutmeg?

Yes! That will work just as well. Use 1 teaspoon of pumpkin spice.

Pumpkin lush cake is drizzled with a hearty amount of caramel sauce.

Could I use pumpkin pie filling instead of pureed pumpkin?

Yes – in this case, you would leave out the pumpkin pie spice.

I don’t have sweetened condensed milk – can I just use condensed or evaporated milk?

No, these are very different. The sweetened condensed milk is not only sweeter, but much thicker as well.  

Caramel sauce and toffee bits are covering a slice of pumpkin lush cake.

This Fall, treat yourself to only the best desserts!

Apple Blondies

Pumpkin Spice Chocolate Chunk Muffins

Dutch Apple Pie

Pumpkin Spice Snickerdoodles

Pumpkin Honeybun Cake

Better Than Sex Pumpkin Cake

The ULTIMATE pumpkin cake to spice up Fall baking season!
Prep Time: 10 mins
Cook Time: 20 mins
Cooling time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 12
Save Rate Print

Ingredients 

For the cake:

  • 15 ounce can of pumpkin puree
  • 1 box yellow cake mix
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg

For the topping:

  • 14 ounce can sweetened condensed milk
  • 8 ounce tub of frozen whipped topping, thawed
  • 1 cup caramel sauce
  • 4 ounces toffee bits

Instructions

  • Preheat the oven to 350°F. Spray a 9X13 inch baking dish with non-stick spray.
  • Mix the pumpkin puree, yellow cake mix, brown sugar, cinnamon, ginger, and nutmeg in a large bowl. (Feel free to use a stand or hand mixer for this step.)
  • When the batter is fully combined and smooth, pour it into the prepared baking dish. The batter is a bit thicker consistently so use a spatula to spread it evenly.
  • Bake for 20-25 minutes. A toothpick inserted should come out clean.
  • Allow the cake to cool (in the pan, on a wire rack) for 15 minutes.
  • Use the round end of a wooden spoon or spatula to poke holes about every inch on the top of the cake (you don’t need to poke all the way to the bottom).
  • Pour the sweetened condensed milk over the cake, allowing it to fill all of the holes. It will soak into the cake.
  • Place the cake in the fridge for at least ½ an hour.
  • When you remove the cake from the fridge, spread the cool whip all over the top.
  • Sprinkle the toffee bits over the top. Finish off by drizzling on the caramel sauce.
  • Then place the cake back in the fridge and allow it to sit for a minimum of 3 hours. (It is best made the day ahead and left in the fridge overnight.)

Notes

Store this cake covered in the fridge for up to 5 days. If you are going to freeze this dessert, do not put on the frozen whipped topping, caramel sauce, and skor bits until you take the cake out of the freezer. Take the cake out of the freezer the day before you are going to use it. Put on the frozen whipped topping, caramel sauce, and skor bits. Then put it into the fridge at least overnight.

NUTRITION FACTS

Serving: 1 slice | Calories: 428 kcal | Carbohydrates: 81 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 22 mg | Sodium: 450 mg | Potassium: 259 mg | Fiber: 2 g | Sugar: 50 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dessert
Cuisine: American
Keyword: cake recipe, pumpkin cake, pumpkin recipe
Recipe Rating