Description
This luscious, cozy pumpkin cake is everything you want during the holidays — sweet, moist, and unapologetically indulgent. Even if pumpkin isn’t usually your thing, this dessert might just change your mind. The pumpkin flavor is subtle, perfectly balanced by layers of creamy sweetness, toffee crunch, and a dreamy drizzle of caramel. It’s pure comfort food in dessert form.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz) – your foolproof shortcut to soft, golden perfection
- 1 can pumpkin puree (15 oz, not pumpkin pie mix) – adds moisture, flavor, and that signature fall warmth
- 1 can sweetened condensed milk (14 oz, fat-free works fine) – the liquid gold that soaks into every bite
- 1 tub Cool Whip (8 oz) – light and creamy topping that ties everything together
- ½ bag Heath bits (from an 8 oz bag) – crunchy, buttery caramel-toffee candy pieces
- Caramel sundae sauce – for drizzling (and for the dramatic dessert effect, of course)
Instructions
- Step 1: In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Stir until the batter is smooth, thick, and evenly blended.
- Step 2: Pour the mixture into a greased 9×13-inch baking dish. Bake in a preheated oven at 350°F (175°C) for about 23–28 minutes, or follow the time listed on your cake mix box.
- Step 3: Once baked, remove the cake from the oven and let it cool for about 10 minutes. You want it warm, not hot.
- Step 4: Grab the handle of a wooden spoon and poke holes all over the cake. Don’t be shy — these holes are what let the good stuff seep in.
- Step 5: Slowly pour the sweetened condensed milk over the cake, letting it fill the holes and soak into the crumb. Every bite will be sweet, creamy magic.
- Step 6: Pop the cake into the fridge for 30 minutes so it can chill and absorb all that caramelized goodness.
- Step 7: Spread a thick, fluffy layer of Cool Whip across the top. Sprinkle generously with Heath bits, then finish it off with a gorgeous drizzle of caramel sauce. (If you prefer it less sweet, use a lighter hand with the caramel.)
- Step 8: Refrigerate for 3–4 hours or, even better, overnight. This lets the flavors blend and the texture become extra moist and velvety.
Notes
- Serving tip: Slice it cold straight from the fridge — the creamy topping, gooey caramel, and soft pumpkin cake combo is unreal.
- Optional twist: Try adding crushed gingersnaps, chopped pecans, or a sprinkle of cinnamon over the top for extra fall flair.
Once you take your first bite, you’ll understand exactly why it’s called Pumpkin Better Than Sex Cake.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dessert