Can I make this cake ahead of time?

Yes! In fact, this cake tastes even better the next day, after it’s had time to chill and absorb all the flavors. You can make it a day in advance and store it in the refrigerator until you’re ready to serve.

What can I use instead of Cool Whip?

If you prefer homemade whipped cream, you can certainly substitute it for the Cool Whip. Simply whip heavy cream with a little sugar and vanilla until stiff peaks form, and spread it over the top of the cake.

How long can I store the cake?

This cake will stay fresh in the fridge for up to 3-4 days. Just make sure to cover it tightly with plastic wrap or foil.

Can I freeze Pumpkin Better Than Sex Cake?

Yes, you can freeze this cake! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and store it for up to 2 months. Thaw in the refrigerator overnight before serving.

Can I make a gluten-free version of this cake?

Absolutely! Simply use a gluten-free yellow cake mix, and make sure any toppings you use, such as the Heath bits , are also gluten-free.

Pumpkin Better Than Sex Cake: The Ultimate Fall Dessert

Ingredients

Scale

1 package yellow cake mix (15.25 ounces)
1 can pumpkin puree (15 ounces)
1 can sweetened condensed milk (14 ounces)
8 ounces Cool Whip
4 ounces Heath bits (or crushed toffee)
Caramel sundae sauce

Instructions

Preheat your oven to 350°F (175°C). Prepping your oven ensures your cake will bake evenly and rise perfectly.
In a large bowl, mix together the cake mix and pumpkin puree until the batter is smooth and well combined. You don’t need to add anything else—just these two ingredients are enough to create a light and flavorful cake base.
Pour the batter into a greased 9×13 baking dish. Use a spatula to spread it evenly across the pan, ensuring every corner is filled.
Bake according to the cake mix package instructions, which should be around 25 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let the cake cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the surface of the cake. The more holes, the better, as they’ll soak up all the delicious liquid.
Pour the sweetened condensed milk over the cake, letting it seep into the holes. This step is what makes the cake incredibly moist and rich, with each bite filled with creamy sweetness.
Refrigerate the cake for 30 minutes to allow the milk to fully absorb.
Once the cake is cooled and the milk is absorbed, spread a generous layer of Cool Whip over the top.
Sprinkle Heath bits (or crushed toffee) over the Cool Whip, adding a satisfying crunch to each bite.
Finally, drizzle caramel sundae sauce all over the cake. Be generous—this is what gives the cake its irresistible flavor.
For the best results, refrigerate the cake for 3-4 hours, or ideally overnight, before serving.

Notes

Choose your cake mix wisely: A yellow cake mix works best for this recipe, but you can experiment with other flavors like spice cake for an extra fall twist.
Let the cake cool: Don’t rush this step—allowing the cake to cool before adding the condensed milk helps it absorb better.
Refrigeration is key: Giving the cake time to chill helps the flavors meld together and improves the texture, making it even more delicious.
Add your own flair: If you love chocolate, you can throw in some mini chocolate chips or drizzle melted chocolate over the top alongside the caramel.

Author: Elina
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350kcal
Sugar: 30g
Sodium: 350mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg

Keywords: Pumpkin caramel cake, Easy fall dessert recipes, Pumpkin poke cake