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Better Than Sex Pumpkin Cake

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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!

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!

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

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.

Ingredients for better than sex pimpkin cake on a marble counter

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.)
A slice of pumpkin lush cake is presented on a white plate.

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.

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.

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.

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

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

This Fall, treat yourself to only the best desserts!

Better Than Sex Pumpkin Cake

The ULTIMATE pumpkin cake to spice up Fall baking season!
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12
Author: Julie Chiou
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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

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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.)

Recipe 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: poke cake, pumpkin cake
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