Description
Savor the flavors of fall with this Pumpkin Better Than Sex Cake, featuring a moist pumpkin-infused yellow cake layered with sweetened condensed milk and caramel. Topped with fluffy whipped cream, crunchy nuts, and chocolate chips, this dessert is perfect for gatherings and sure to impress your guests!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Using an electric mixer, beat the mixture on medium speed for about 2 minutes until well combined and smooth.
- Grease a 9×13 inch baking pan with non-stick spray or butter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
- While the cake is cooling, prepare the sweetened condensed milk layer by pouring it into a small bowl and setting it aside.
- Once the cake has cooled completely, poke holes all over the top using the handle of a wooden spoon or a skewer.
- Slowly pour the sweetened condensed milk over the top of the cake, ensuring it seeps into the holes.
- Drizzle the caramel sauce over the top of the cake, allowing it to mix with the sweetened condensed milk.
- Spread the whipped topping evenly over the caramel and condensed milk layer.
- If desired, sprinkle chopped pecans or walnuts over the whipped topping.
- For an extra touch, sprinkle chocolate chips on top.
- Drizzle additional caramel sauce over the top for presentation.
- Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight.
- When ready to serve, cut the cake into squares and plate them up.
- Enjoy with friends and family, and store any leftovers in the refrigerator for up to 3 days.
Notes
- For a richer flavor, consider using homemade caramel sauce.
- Feel free to customize toppings based on your preferences or dietary needs.
- This cake is best served chilled, allowing the flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 35 minutes