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Pumpkin Better Than Sex Cake

Pumpkin Better Than Sex Cake is an easy American dessert with a golden spice cake soaked in sweetened condensed milk and caramel, then topped with whipped cream and toffee bits. The cake is poked hot to create deep, caramel-soaked pockets and chilled until fully absorbed.
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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
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box spice cake mix Use the ingredients listed on the box (typically eggs, oil, and water).
  • 0.5 cup pumpkin puree Stir into the cake batter.
  • 1 tsp pumpkin pie spice Stir into the cake batter.
Soak and topping
  • 1 can (14 oz) sweetened condensed milk Pour over the hot, poked cake to soak in.
  • 0.5 cup caramel sauce Pour over the cake before the first chilling period.
  • 8 oz whipped topping Thawed Cool Whip works well.
  • 1 cup toffee bits Scatter over whipped topping.
  • 1 extra caramel sauce for drizzling Drizzle over the finished top just before serving.

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin spice cake
  1. Preheat the oven and prepare a 9x13 pan according to the spice cake mix box instructions.
  2. Make the spice cake mix as directed on the box, then mix in the pumpkin puree and pumpkin pie spice until smooth.
  3. Bake the cake in the 9x13 pan according to the box time and until a toothpick inserted in the center comes out clean.
  4. Let the cake cool just long enough to handle, then poke holes all over the hot cake using the handle of a wooden spoon so the soak can reach through.
Soak with condensed milk and caramel
  1. Pour the sweetened condensed milk over the hot cake, letting it soak into all the holes.
  2. Pour the caramel sauce over the top of the cake.
  3. Refrigerate the cake for 1 hour until the condensed milk and caramel are more fully absorbed.
Finish and chill
  1. Spread the thawed whipped topping evenly over the chilled cake.
  2. Scatter the toffee bits over the whipped topping, then drizzle with extra caramel sauce.
  3. Refrigerate for at least 1 more hour before serving, so the dessert sets and holds its layers.

Notes

For the best soak, poke the holes while the cake is still hot and pour both liquids slowly so they run into every indentation. Store covered in the refrigerator for up to 4 days; the texture is best within the first 2 days. Freezing isn’t recommended for whipped topping, but you can freeze an un-topped cake layer (baked and soaked) for up to 2 months—thaw in the fridge and add fresh whipped topping after thawing. For a dairy-lite option, use sweetened condensed milk alternatives that replace dairy one-for-one and choose a whipped topping that fits your preference.