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Pumpkin Better Than Sex Cake

Pumpkin Better Than Sex Cake is a rich pumpkin spice cake that gets poked, soaked with sweetened condensed milk and caramel, and finished with whipped topping. The warm holes help the milk and sauce soak deeply for a dense, pudding-like texture.
Prep Time 20 minutes
Cook Time 35 minutes
Chilling 1 hour
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410

Ingredients
  

spice cake mix
  • 1 1 box spice cake mix Use the package directions mix (including eggs/oil/water called for on the box).
canned pumpkin puree
  • 1 cup canned pumpkin puree
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
caramel sauce
  • 1 cup caramel sauce
whipped topping
  • 2 cup whipped topping
toffee bits
  • 0.5 cup toffee bits For topping.

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin spice cake
  1. Prepare and bake the spice cake mix according to package directions, then stir the pumpkin puree into the batter before baking.
  2. Bake until a toothpick inserted in the center comes out clean, then let the cake rest in the pan for 5 minutes.
Soak with milk and caramel
  1. While the cake is still warm, poke holes all over the top with the handle of a wooden spoon, creating lots of contact points.
  2. Pour the sweetened condensed milk over the cake, letting it soak into the holes.
  3. Drizzle the caramel sauce evenly over the top so it settles into the warm pockets.
Chill and finish
  1. Let the cake cool completely, then refrigerate for at least 1 hour to set the soak.
  2. Spread the whipped topping over the cooled cake and sprinkle with toffee bits before serving.

Notes

Pro tip: Poke the holes while the cake is still warm so the sweetened condensed milk and caramel soak evenly. Refrigerate leftovers for up to 4 days; freeze is not recommended because the whipped topping can weep after thawing. For a dietary swap, use a pumpkin spice cake mix and whipped topping that are labeled lactose-free if you need to avoid dairy.