Pumpkin Better Than Sex Cake Recipe

Introduction

This Pumpkin Better Than Sex Cake is a rich, moist dessert that combines the warm flavors of pumpkin with creamy sweetness and crunchy Heath bits. It’s easy to make and perfect for autumn gatherings or anytime you crave a decadent treat.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin purée (15 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 tub Cool Whip (8 oz)
• ½ bag Heath bits (4 oz)
• Caramel sundae sauce (to taste)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, mix the dry cake mix and pumpkin purée until smooth. No eggs or oil are needed.
3. Step 3: Spread the batter evenly into the prepared baking dish.
4. Step 4: Bake for 23–28 minutes, until a toothpick inserted near the center comes out clean.
5. Step 5: Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the top of the cake.
6. Step 6: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
7. Step 7: Refrigerate the cake for 30 minutes to set.
8. Step 8: Spread the Cool Whip evenly over the chilled cake, then sprinkle with Heath bits.
9. Step 9: Drizzle caramel sundae sauce generously over the top.
10. Step 10: Chill the cake for 3–4 hours or overnight before serving for the best flavor and texture.

Tips & Variations

• For a deeper pumpkin flavor, add 1 teaspoon of pumpkin pie spice to the batter before baking.
• Substitute chopped pecans or walnuts for Heath bits if you prefer a nutty crunch without the candy.
• Use homemade whipped cream instead of Cool Whip for a fresher topping.
• If caramel sauce is not available, a drizzle of dulce de leche works well as a sweet alternative.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. To reheat, allow the cake to come to room temperature or warm slightly in the microwave if preferred, but it is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but make sure to cook and puree the pumpkin until smooth and measure out 15 ounces to replace the canned purée for the best texture and moisture.

Do I need to add eggs or oil to the cake mix?

No, this recipe specifically uses only the cake mix and pumpkin purée without eggs or oil, resulting in a moist and tender cake thanks to the pumpkin’s natural moisture.

Pumpkin Better Than Sex Cake Recipe

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★★★★★

4.7 from 90 reviews

This Pumpkin Better Than Sex Cake is a luscious and decadent dessert perfect for fall or any festive occasion. Featuring a moist pumpkin-infused yellow cake base soaked in sweetened condensed milk, topped with fluffy Cool Whip, crunchy Heath bits, and a generous drizzle of caramel sauce, this no-egg, no-oil recipe delivers rich flavors with easy preparation and minimal fuss.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Cake Batter

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin purée (15 oz)

Toppings & Additions

• 1 can sweetened condensed milk (14 oz)
• 1 tub Cool Whip (8 oz)
• ½ bag Heath bits (4 oz)
• Caramel sundae sauce (to taste)

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Mix Cake Batter: In a large mixing bowl, combine the entire dry yellow cake mix with the canned pumpkin purée. Stir until the batter is smooth and well incorporated, noting that no eggs or oil are required for this recipe.
3. Bake the Cake: Pour the batter evenly into the prepared baking dish. Place in the oven and bake for 23 to 28 minutes, or until the cake springs back lightly when touched.
4. Cool and Poke Holes: Remove the cake from the oven and allow it to cool for about 10 minutes. Then, using the handle of a wooden spoon, gently poke holes all over the surface of the cake to help the sweetened condensed milk soak thoroughly.
5. Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the cake, allowing it to seep into the holes and saturate the cake layers.
6. Refrigerate to Set: Place the cake in the refrigerator and chill for at least 30 minutes to let the milk fully absorb.
7. Apply Cool Whip and Toppings: Spread the tub of Cool Whip smoothly over the chilled cake. Then, sprinkle the Heath bits evenly on top for a delightful crunchy texture.
8. Drizzle with Caramel Sauce: Generously drizzle caramel sundae sauce across the top of the cake to add a rich, gooey finish.
9. Final Chill: Return the cake to the refrigerator and chill for 3 to 4 hours or preferably overnight to allow all the flavors to meld beautifully before serving.

Notes

• This cake requires no eggs or oil, making preparation quicker than a traditional cake.
• For the best texture, ensure the holes poked into the cake are deep enough but do not break the bottom of the pan.
• Use full-fat Cool Whip for the creamiest topping.
• Heath bits add a sweet, toffee-like crunch, but you can substitute with chopped toffee bars if unavailable.
• Caramel sauce quantity can be adjusted based on personal sweetness preference.
• This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: pumpkin cake, better than sex cake, fall dessert, moist pumpkin cake, easy pumpkin dessert, no egg cake, caramel topping, Heath bits cake