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Close-up of Pumpkin Better Than Sex Cake showing moist pumpkin layers and caramel drizzle topped with cream frosting and toffee crumbs on a white plate.

Easy Pumpkin Better Than Sex Cake

This Easy Pumpkin Better Than Sex Cake is ultra-moist, rich, and layered with caramel, cream, and crunchy toffee for the ultimate fall dessert. It’s my go-to holiday cake to make with my daughter Olivia and one that always disappears fast at family gatherings.
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Course: Dessert
Cuisine: American
Keyword: easy pumpkin dessert, fall cake recipe, Pumpkin Better Than Sex Cake, pumpkin poke cake, Thanksgiving cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Chilling Time: 2 hours
Servings: 15 servings
Calories: 410kcal
Cost: $14

Equipment

  • 1 9x13-inch baking pan Grease well for easy serving
  • 1 Large mixing bowl For cake batter
  • 1 Electric mixer Makes mixing easier
  • 1 Wooden spoon handle For poking holes
  • 1 Rubber spatula For spreading topping

Ingredients

For the Pumpkin Cake

  • 1 box yellow cake mix 15.25 oz
  • 1 can pumpkin puree 15 oz
  • ¼ cup brown sugar Packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ cup water
  • ¼ cup vegetable oil
  • 3 large eggs Room temperature

For the Topping Layers

  • 1 can sweetened condensed milk 14 oz
  • 1 cup caramel sauce Divided
  • 1 container Cool Whip 8 oz, thawed
  • 1 cup Heath toffee bits Or crushed bars
  • caramel sauce For drizzling

Instructions

  • Preheat your oven to 350°F (175°C) and grease the baking dish. Olivia always reminds me, “Don’t forget the corners, Mom!”
  • In a large bowl, combine [cake mix], [pumpkin puree], [brown sugar], [cinnamon], [ginger], and [nutmeg] until blended.
  • Add [water], [oil], and [eggs]. Mix until smooth. My little helper always wants to crack the eggs—messy but priceless.
  • Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean.
  • Let cool 10 minutes, then poke holes all over with the wooden spoon handle. Olivia calls these “caramel tunnels.”
  • Mix [sweetened condensed milk] with ½ cup [caramel sauce] and pour slowly over warm cake.
  • Refrigerate at least 2 hours (overnight is best). This is the hardest waiting test of all.
  • Spread [Cool Whip] evenly over the top.
  • Top with [toffee bits] and drizzle the remaining [caramel sauce] generously.

Notes

  • For cream cheese variation, blend 8 oz cream cheese with 1 cup powdered sugar and fold into Cool Whip.
  • Spice cake mix can replace yellow mix for deeper fall flavor.
  • Use butterscotch sauce instead of caramel for a twist.
  • Store covered in the refrigerator up to 4 days.
  • Not freezer-friendly once assembled.

Nutrition

Serving: 1slice | Calories: 410kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 320mg | Potassium: 180mg | Fiber: 2g | Sugar: 41g | Vitamin A: 4.9IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg