This Recipe Is Called “Pumpkin Better Than Sex” Cake, And It Doesn’t Disappoint! I Can Eat This Every Morning Haha

I’m sharing my Pumpkin Cake With Sweetened Condensed Milk, an incredibly easy fall recipe that layers pumpkin and spices with sweetened condensed milk, whipped topping, caramel, and crunchy toffee bits in a way that’s almost too simple to believe.

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I made this Pumpkin Better Than Sex Cake and I gotta admit I almost ate the whole thing before anyone else got a bite. It’s loud, over the top, and somehow totally addictive.

The pumpkin puree gives it that real fall flavor and the sweetened condensed milk turns every forkful into something dangerously smooth. You can call it Pumpkin Cake With Sweetened Condensed Milk if you want, but that name does not do it justice.

I keep thinking about tiny tweaks I might try, like is it possible to make it even more outrageous, and then I cave and bake another.

Ingredients

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Pumpkin puree: it’s rich in fiber and vitamin A, adds moisture and subtle sweetness.
Spice cake mix: gives warm spice flavor, sugars and carbs, quick base, not very healthy.
Sweetened condensed milk: very sweet, high sugar, adds creaminess and caramel notes.
Whipped topping: light airy sweetness, mostly water and sugar, not much nutrition.
Caramel sauce: sticky sweet, mostly sugar, boosts richness and indulgent flavor.
Toffee bits: crunchy, adds buttery caramel texture and sweetness, high in calories.
Pecans: offer healthy fats protein and crunch, slightly bitter note, optional.
Eggs oil vanilla: eggs add protein structure, oil adds moisture, vanilla adds warm aroma.

Ingredient Quantities

1 (15.25 oz) spice cake mix

1 (15 oz) can pumpkin puree

3 large eggs

1/2 cup vegetable oil

1/4 cup water

1 tsp vanilla extract

1 tsp pumpkin pie spice (optional)

1 (14 oz) can sweetened condensed milk

8 oz frozen whipped topping, thawed (Cool Whip)

3/4 cup caramel sauce

1 cup toffee bits (Heath or Skor)

1/2 cup chopped pecans or walnuts (optional)

How to Make this

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1. Preheat oven to 350 F and spray a 9×13 pan with nonstick spray, or line it with foil for easy cleanup, then spray the foil too.

2. In a large bowl combine the spice cake mix, pumpkin puree, eggs, 1/2 cup vegetable oil, 1/4 cup water, 1 tsp vanilla and the optional 1 tsp pumpkin pie spice; stir until just combined, dont overmix or the cake gets tough.

3. Pour the batter into the prepared pan, smooth the top with a spatula and tap the pan on the counter a few times to release air bubbles.

4. Bake about 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs, not raw batter; remove from oven.

5. While the cake is still hot poke holes all over with a fork or skewer about every inch, then pour the entire 14 oz can of sweetened condensed milk evenly over the top so it sinks into the holes.

6. Let the cake cool to room temperature or at least 30 minutes, then spread the thawed 8 oz whipped topping evenly over the cake.

7. Warm the 3/4 cup caramel sauce a few seconds in the microwave if it’s thick so it drizzles easier, then drizzle over the whipped topping and sprinkle the 1 cup toffee bits and the optional 1/2 cup chopped pecans or walnuts on top, press lightly so they stick.

8. Chill the cake at least 1 to 2 hours to set and make cutting neater, then slice and serve; if you want, add extra caramel when serving or save some toffee to sprinkle on individual slices.

Equipment Needed

1. 9×13 inch baking pan (foil lined if you want easy cleanup)
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk or fork, whatever you got for mixing
5. Rubber spatula for smoothing batter and spreading the whipped topping
6. Toothpick or skewer to poke holes in the hot cake
7. Can opener for the pumpkin and condensed milk
8. Microwave safe bowl or small saucepan to warm the caramel

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree? Yes you can, but roast or steam the pumpkin first then mash and drain any excess water. You want about 1 1/2 cups for a 15 oz can. If it seems watery, cook it down a bit so the cake batter isnt too loose.

How long will this cake keep and can I make it ahead? It keeps covered in the fridge 3 to 4 days. If you plan to make ahead, assemble through the caramel and toffee layers, then add the whipped topping and nuts right before serving so they stay fresh.

Can I freeze the cake? Yes, but dont freeze with the whipped topping. Freeze slices or the cake without the Cool Whip up to 2 months wrapped well. Thaw overnight in the fridge then add fresh whipped topping and nuts.

What if I need this gluten free or have nut allergies? Use a labeled gluten free spice cake mix and check the caramel and toffee bits for cross contact. For nut allergies leave out the pecans and swap toffee for mini chocolate chips or crushed pretzels.

Can I cut sugar or use substitutes? You can use lite whipped topping and sugar free caramel, but the texture and sweetness will change. The sweetened condensed milk is a big part of the taste so expect it to be less rich if you swap it.

Any tips for serving so it looks and tastes best? Chill it at least a few hours so layers set. Add the Cool Whip and nuts right before serving. If you like warm cake, heat single slices 10 to 15 seconds in the microwave then top with cold whipped topping for contrast.

This Recipe Is Called “Pumpkin Better Than Sex” Cake, And It Doesn’t Disappoint! I Can Eat This Every Morning Haha Substitutions and Variations

Spice cake mix: make a quick homemade version by stirring 2 cups all purpose flour, 1 cup sugar, 1 tbsp pumpkin pie spice, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt. Use it just like the box mix, and ya can tweak the spice level.
Pumpkin puree: swap equal parts with canned sweet potato or roasted butternut squash puree, same texture and flavor works fine if you dont have pumpkin.
Sweetened condensed milk: use dulce de leche or make a simple stove top version by simmering 1 cup whole milk with 1 cup sugar until it thickens and turns golden, cool before using.
Thawed whipped topping (Cool Whip): replace with 1 cup heavy cream whipped with 2 tbsp powdered sugar and 1/2 tsp vanilla, or fold in 2 tbsp cream cheese for more stability and a tangy note.

Pro Tips

– Whisk the wet stuff first (pumpkin, eggs, oil, vanilla) then add the cake mix and stir just until it looks combined, dont overdo it or the cake will get dense and tough. A few streaks are fine, it will finish cooking out.

– Poke the holes while the cake is still warm so the sweetened condensed milk soaks in easier, but pour it slow and move the can around so one spot doesnt get overloaded. If you want extra goo, use a straw or skewer to make a few deeper holes in the center.

– Chill it well before cutting, at least a couple hours if you can, it slices so much cleaner. For neat squares line the pan with foil before baking so you can lift the whole cake out, and run a knife under hot water and wipe it between cuts for tidy pieces.

– Upgrade the toppings: warm the caramel just enough to drizzle, toast the pecans or walnuts for more flavor, and sprinkle a tiny pinch of flaky sea salt to balance all that sweetness. If you dont like Cool Whip, whip heavy cream with a bit of powdered sugar and a spoonful of cream cheese for a richer, more stable topping.