Pumpkin Better Than Sex Cake Recipe
Introduction
This Pumpkin Better Than Sex Cake combines the warm spices of pumpkin and spice cake with luscious layers of caramel, toffee, and whipped topping. It’s an easy, no-fuss dessert that’s rich, moist, and perfect for fall gatherings or any time you want an indulgent treat.
Ingredients
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping, thawed
- ½ cup toffee bits
- ½ cup caramel sauce
- Optional: cinnamon for garnish
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Step 2: In a large bowl, mix together the spice cake mix and pumpkin puree until fully combined. No eggs, oil, or water are needed.
- Step 3: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 4: Remove the cake from the oven and allow it to cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the top of the cake.
- Step 5: Slowly pour the sweetened condensed milk over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
- Step 6: Once cooled, spread the whipped topping evenly over the cake.
- Step 7: Sprinkle the top with toffee bits and drizzle with caramel sauce. Optionally, dust with a light sprinkle of cinnamon for extra warmth.
- Step 8: Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to fully set.
Tips & Variations
- Use freshly ground cinnamon or pumpkin pie spice on top for an extra burst of fall flavor.
- Substitute toffee bits with chopped pecans or walnuts for a different crunch.
- For a less sweet option, reduce the caramel sauce or use a lighter whipped topping.
- Make mini versions using muffin tins for easy individual servings.
Storage
Store the cake covered in the refrigerator for up to 4 days. It keeps well chilled and moist. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly. This cake is best enjoyed within a few days for optimal freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Pumpkin Better Than Sex Cake?
Yes, you can freeze the cake after it has been fully assembled and chilled. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving, and add fresh whipped topping if desired.
Do I need to add eggs or oil to the cake mix?
No, this recipe uses only the spice cake mix and pumpkin puree. The pumpkin puree adds moisture, so there’s no need for eggs or oil.
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Pumpkin Better Than Sex Cake Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Better Than Sex Cake is a decadent and moist dessert that combines the warm flavors of spice cake and pumpkin puree. It’s topped with luscious whipped topping, crunchy toffee bits, and rich caramel sauce, making it an irresistible treat perfect for fall or any festive occasion.
Ingredients
Cake
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree
Topping
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping, thawed
- ½ cup toffee bits
- ½ cup caramel sauce
- Optional: cinnamon for garnish
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking, then set it aside for later use.
- Mix the batter: In a large bowl, combine the spice cake mix with the pumpkin puree until well blended. Note that this recipe requires no eggs, oil, or water, making it incredibly simple to prepare.
- Bake the cake: Pour the thick batter into the prepared baking dish, spreading it out evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool and poke holes: Remove the cake from the oven and let it cool for about 10 minutes. Then, gently poke holes all over the cake surface using the handle of a wooden spoon, which allows the sweetened condensed milk to seep deeply into the cake.
- Add condensed milk: Slowly pour the can of sweetened condensed milk evenly over the warm cake, ensuring it fills the holes and is absorbed for maximum moisture and flavor. Let the cake cool completely after this step.
- Apply the whipped topping: Once the cake has cooled, spread the thawed whipped topping evenly over the surface to add a creamy layer.
- Garnish and chill: Sprinkle the toffee bits over the whipped topping and drizzle with caramel sauce. Optionally, dust with a light sprinkle of cinnamon to enhance the warm spice profile. Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to fully set before serving.
Notes
- Make sure not to add eggs, oil, or water; the pumpkin puree acts as the moistening agent.
- Use a wooden spoon handle to poke the holes rather than a fork to ensure holes are deep but not too wide.
- Refrigerating the cake overnight intensifies the flavors and texture.
- This cake is best served chilled and makes a perfect dessert for fall gatherings or holiday parties.
- For a festive touch, garnish with a sprinkle of cinnamon or even chopped pecans.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cake, spice cake, easy pumpkin dessert, better than sex cake, fall dessert, no eggs cake, moist cake
