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Light, fluffy, moist, and perfect for the Fall season, this Better Than Sex Pumpkin Cake is literally a dream come true!
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!
Why You’ll Love this Better Than Sex Cake
It’s 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? But if I had to choose, here are my top reasons this better than sex cake is a must try:
- It’s insanely easy to make. 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.
- Ideal for fall baking. 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.
- That perfect, flavorful bite. 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!
In summary, this cake is perfect and you need to make it.
Recipe Ingredients
Here’s a quick review of what you’ll need to make this pumpkin better than sex cake. Be sure to scroll down to the recipe card for specific amounts.
- 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.
How to Make a Pumpkin Better Than Sex Cake
- Prep your tools. Preheat the oven to 350 °F. Spray a 9X13 inch baking dish with non-stick spray.
- Make the cake batter. 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.)
- Pour into 9×13 dish. 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.
- Cool. Allow the cake to cool (in the pan, on a wire rack) for 15 minutes.
- Poke holes in the cake. 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).
- Add sweetened condensed milk. Pour the sweetened condensed milk over the cake, allowing it to fill all of the holes. It will soak into the cake.
- Chill. Place the cake in the fridge for at least ½ an hour.
- Add whipped topping. When you remove the cake from the fridge, spread the cool whip all over the top.
- Add toffee and caramel. Sprinkle the toffee bits over the top. Finish off by drizzling on the caramel sauce.
- Chill. 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.)
Common Questions
While this better than sex cake recipe is fairly simple, there are a few questions people often have. Here are the answers! If you have a question that isn’t listed here, please share it in the comments.
Heath toffee bits will work just the same. Or you could use two Skor or Heath bars and just chop them up.
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.
Yes! That will work just as well. Use 1 teaspoon of pumpkin spice.
Yes – in this case, you would leave out the pumpkin pie spice.
No, these are very different. The sweetened condensed milk is not only sweeter, but much thicker as well.
How to Store a Better Than Sex Cake
- Fridge: If you have leftovers, store the cake in the fridge covered with saran wrap. It will keep for up to 3 days.
- Freezer: you can also freeze this better than sex cake recipe. Tightly cover it with plastic wrap, then cover it will aluminum foil. Place it in the freezer for up to 3 months. Let the cake thaw overnight in the fridge before serving.
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
Equipment
Ingredients
For the cake:
- 15 ounce (425 g) can of pumpkin puree
- 1 box yellow cake mix, only use the cake mix! do not use the ingredients on the box.
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
For the topping:
- 14 ounce (397 g) can sweetened condensed milk
- 8 ounce (227 g) tub of frozen whipped topping, thawed
- 1 cup (226 g) caramel sauce
- 4 ounces (113 g) toffee bits
Instructions
- Preheat the oven to 350 °F (177 °C). 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.)
Making now… do you make the cake mix like the box says and then add the additional ingredients? Thanks!
no, you use only the cake mix!
first of all this recipe is perfect! I’m glad you incorporated warm spices into the mixture unlike the recipe I found on pinterest. the family LOVED it.
a girlfriend of mine made it with heath bar on top. I didn’t care for it, so when I made it, I used chopped maple candied pecans on top instead.
so for the topping I took 2 tablespoons real maple syrup, 2 tablespoons brown sugar, 2 tablespoons butter and 2 cups pecans, simmered it over the stove for 3 minutes on medium heat, laid the mixture flat on a parchment paper lined cookie sheet and baked the nuts at 350 degrees for 6 minutes. I then chopped the candied nuts and poured it over the top. I preferred it much more!
Either way you make it, this recipe is fail proof and exquisite!
Instead of the spices can I substitute a pumpkin pie spice blend? If so how much would you recommend? Thanks!
I would use 1 teaspoon of a pumpkin pie spice blend!
Would it work to sub the yellow cake mix with white?
yep!
I have a question about the cake mix. About a year ago I noticed that the amount of cake mix in the cake mix boxes has diminished. (Won’t make a dozen cupcakes anymore)
Am wondering how that would affect the full recipe.
good question! i’ve noticed the same. luckily, it won’t affect the full recipe. it has been tested with the latest cake mix sizes.