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Pumpkin Better Than Sex Cake

Pumpkin better than sex cake is a 9x13 spice cake soaked with sweetened condensed milk and caramel, then topped with a whipped layer and crunchy toffee bits. The make-ahead chilling time lets the caramel and milk fully absorb so each slice stays tender and gooey.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling 2 hours
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Spice cake mix (plus ingredients listed on box)
  • 1 box (15.25 oz) spice cake mix (plus ingredients listed on box)
  • 0.5 cup pumpkin puree Add to the cake batter.
  • 1 tsp pumpkin pie spice Add to the cake batter.
Pumpkin poke topping
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup caramel sauce Plus extra for drizzling.
Toppings
  • 8 oz whipped topping (Cool Whip), thawed
  • 1 cup toffee bits (Heath)
  • 0.25 cup extra caramel sauce for drizzling Use as needed for the top.

Equipment

  • 1 sheet pan

Method
 

Make and bake the pumpkin spice cake
  1. Heat the oven to the temperature listed on the spice cake mix box and prepare a 9x13 pan. Combine the spice cake mix with the box-listed ingredients, then stir in pumpkin puree and pumpkin pie spice until smooth.
  2. Bake in the 9x13 pan according to the spice cake mix box directions, until the center springs back when lightly touched. Remove the cake from the oven and let it cool just long enough to handle.
Poke, soak, and chill
  1. Poke holes all over the hot cake using the handle of a wooden spoon. Keep the holes evenly spaced so the soak spreads throughout.
  2. Pour the sweetened condensed milk evenly over the hot cake, then let it soak into the holes. Let any excess settle at the bottom of the pan.
  3. Pour the caramel sauce over the top of the cake. Refrigerate for 1 hour until the surface looks set and the caramel has absorbed.
Finish and serve
  1. Spread the whipped topping over the chilled cake in an even layer. Make sure the edges are covered so every slice has topping.
  2. Scatter the toffee bits over the whipped topping. Drizzle with extra caramel sauce over the surface.
  3. Refrigerate at least 1 more hour before serving. Chill until fully set for clean slices and better topping adhesion.

Notes

Pro tip: poke the holes while the cake is hot so the condensed milk and caramel can flow all the way through. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping can weep when thawed. For a lighter option, use reduced-fat whipped topping and a lower-sugar caramel sauce (same method, expect slightly less richness).