Pumpkin better than sex cake takes the viral cake to another level and makes it fall approved. Sweet condensed milk soaked in the moist pumpkin cake and topped with caramel and Heath bars!
Fall is here, and with it comes the irresistible aroma of spices and everything pumpkin! If you’re craving a dessert that’s both decadent and comforting, look no further than the pumpkin better than sex cake. Each bite is a celebration of rich flavors that evoke the cozy essence of autumn.
Perfect for gatherings or a solo treat, this cake is pleasing for any sweet occasion. From its whipped frosting to the warm hints of cinnamon and nutmeg, it’s the kind of indulgence that’ll have you coming back for seconds.
How To Make Pumpkin Better Than Sex Cake
Ingredients needed
- Spice cake mix
- Pumpkin pie filling
- Condensed milk
- Cool whip
- Heath bars
- Caramel
Making the pumpkin better than sex cake recipe
- Preheat the oven to 350F.
- In a bowl, mix the spice cake mix and the pumpkin pie filling together. Spread that out in a baking pan, it’ll be a bit then but it’s going to rise.
- Bake in the oven for 25-30 minutes or until the cake is cooked through. You can test this with a toothpick through the center. If it comes out clean the cake is ready.
- Remove from the oven and allow to fully cool.
- Once cooled, poke holes over the cake and fill the holes with the condensed milk. Take your time to allow the milk to go into the holes and not all of it run to the sides of the cake.
- Next, spread the cool whip across the top, add the Heath bars and drizzle the caramel. Cover the cake and allow the cake to sit for about 2 hours or make it ahead and serve the next day. Cake is best serve chilled, enjoy.
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Pumpkin Better Than Sex Cake
Equipment
- 9×13 baking dish can swap for 9×9 if you want a much thicker base
Ingredients
- 1 box spice cake mix
- 15 ounce pumpkin pie filling
- 14 ounce condensed milk
- 12 ounce cool whip
- 1/2 cup caramel
- 3 bars Heath bars, chopped
Instructions
- Preheat the oven to 350℉.
- In a bowl, mix the spice cake mix and the pumpkin pie filling together. Spread that out in a baking pan, it'll be a bit then but it's going to rise.
- Bake in the oven for 25-30 minutes or until the cake is cooked through. You can test this with a toothpick through the center. If it comes out clean the cake is ready.
- Remove from the oven and allow to fully cool.
- Once cooled, poke holes over the cake and fill the holes with the condensed milk. Take your time to allow the milk to go into the holes and not all of it run to the sides of the cake.
- Next, spread the cool whip across the top, add the Heath bars and drizzle the caramel. Cover the cake and allow the cake to sit for about 2 hours or make it ahead and serve the next day. Cake is best serve chilled, enjoy.