Pumpkin Better Than Sex Cake is a delightful dessert that combines the rich flavors of pumpkin with layers of indulgent sweetness, making it a must-try for any fall gathering. This cake has a fascinating history, often associated with the seasonal celebration of Halloween and Thanksgiving, where pumpkin takes center stage. The name itself sparks curiosity and excitement, hinting at the decadent experience that awaits. People love this dish not only for its moist texture and creamy layers but also for its convenience; it’s a simple recipe that yields impressive results. Trust me, once you take a bite of this Pumpkin Better Than Sex Cake, you’ll understand why it has earned such a tantalizing title!
Ingredients:
- 1 box of yellow cake mix
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup whipped topping (like Cool Whip)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup chocolate chips (optional)
- Extra caramel sauce for drizzling (optional)
Preparing the Batter
1. Preheat your oven to 350°F (175°C). I love the smell of the oven warming up, it sets the mood for baking! 2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, ground cinnamon, ground nutmeg, ground ginger, and salt. 3. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until everything is well combined and smooth. The batter should be thick and creamy, with a lovely pumpkin color. 4. Grease a 9×13 inch baking pan with non-stick spray or butter. This will help ensure that our cake comes out easily once it’s baked. 5. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. I like to give the pan a little shake to level it out. 6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as oven times can vary! 7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. The aroma of pumpkin spice will fill your kitchen, and it’s hard to resist sneaking a taste!Creating the Sweet Layers
8. While the cake is cooling, prepare the sweetened condensed milk layer. In a small bowl, pour the sweetened condensed milk and set it aside. 9. Once the cake has cooled completely, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake. This step is crucial as it allows the sweetened condensed milk to soak into the cake, making it incredibly moist. 10. Slowly pour the sweetened condensed milk over the top of the cake, ensuring it seeps into the holes. I like to use a spatula to help spread it evenly. 11. Next, drizzle the caramel sauce over the top of the cake, allowing it to mix with the sweetened condensed milk. You can use as much or as little as you like, but I recommend being generous!Adding the Toppings
12. Now, it’s time to add the whipped topping. Spread the whipped topping evenly over the caramel and condensed milk layer. This adds a light and fluffy texture that balances the richness of the cake. 13. If you’re feeling adventurous, sprinkle the chopped pecans or walnuts over the whipped topping. This adds a delightful crunch and nutty flavor that complements the pumpkin beautifully. 14. For an extra touch of sweetness, sprinkle some chocolate chips on top. They melt slightly into the whipped topping, creating a delicious chocolatey surprise in every bite. 15. Finally, drizzle some additional caramel sauce over the top for a beautiful presentation. It’s all about those finishing touches!Chilling and Serving
16. Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight if you can wait! Chilling allows the flavors to meld together and makes the cake even more delicious. 17. When you’re ready to serve, cut the cake into squares and plate them up. I love to serve this cake with a dollop of whipped cream on the side for an extra indulgent treat. 18. Enjoy the cake with friends and family, and watch as they rave about how delicious it is! The combination of pumpkin, caramel, and whipped topping is truly a match made in heaven. 19. Store any leftovers in the refrigerator, covered, for up to 3 days. Although, I doubt there will be much left after everyone gets a taste! This Pumpkin Better Than Sex Cake is perfect for fall gatherings, Thanksgiving,
