Pumpkin Better Than Sex Cake
A delightful pumpkin cake layered with creamy Cool Whip, sweetened condensed milk, and topped with Heath bits and caramel sauce, perfect for fall gatherings.
Ingredients
Cake Layers
- 1 box yellow cake mix
- 1 can pumpkin puree Do not use pumpkin pie mix
Drizzle and Topping
- 1 can sweetened condensed milk
- 1 package Cool Whip
- 1/2 bag Heath bits
- to taste caramel sundae sauce Adjust based on sweetness preference
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large mixing bowl, combine yellow cake mix and pumpkin puree until smooth.
- Pour the batter into two greased 9x13-inch baking dishes.
- Bake for 23 to 28 minutes or until a toothpick inserted comes out clean.
- Cool the cakes for 10 minutes, then poke holes in both layers with a wooden spoon.
- Pour half of the sweetened condensed milk over each baked layer.
- Refrigerate both layers for 30 minutes to allow the milk to seep in.
Assembly
- Place one cake layer on a serving dish and spread half of the Cool Whip on top.
- Add the second layer on top and spread the remaining Cool Whip over the top.
- Sprinkle Heath bits over the Cool Whip and drizzle with caramel sauce.
- Chill the assembled cake for 3 to 4 hours or overnight.
Notes
For an extra flavor, add a teaspoon of cinnamon to the batter. Chill the cake for optimal taste; it can be made a day in advance.