Pumpkin Better Than Sex Cake
This Pumpkin Better Than Sex Cake features a moist and flavorful pumpkin base topped with creamy whipped topping and drizzled with caramel sauce, making it a perfect fall dessert.
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 3 large eggs
Toppings
- 1 cup sweetened condensed milk
- 1 cup caramel sauce Reserve half for serving
- 1 cup whipped topping
- 1/2 cup chopped pecans Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, combine the yellow cake mix, pumpkin puree, pumpkin pie spice, vegetable oil, and eggs. Mix with an electric mixer on medium speed until well combined.
Baking
- Pour the batter into the prepared baking pan and bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Soaking and Topping
- Once the cake is cool, poke holes all over the top with a fork. In a separate bowl, mix the sweetened condensed milk with half of the caramel sauce (reserve the other half for serving).
- Pour the milk-caramel mixture over the cake, allowing it to soak into the holes, then cover and refrigerate for at least 2 hours or overnight.
- After chilling, spread the whipped topping over the cake. Drizzle the remaining caramel sauce on top and sprinkle with chopped pecans if desired.
- Slice and serve this rich cake chilled or at room temperature.
Notes
Store any leftover cake in the fridge for up to 5 days or freeze wrapped in plastic wrap and aluminum foil for 2-3 months. Do not overmix the batter and ensure to poke the holes generously for better soaking.