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Pumpkin Better Than Sex Cake

Pumpkin Better Than Sex Cake is a spiced pumpkin cake filled with sweetened condensed milk and caramel, then chilled and topped with whipped topping and toffee bits. The soft, moist cake has caramel in every bite and a creamy finish.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling and chilling 2 hours 10 minutes
Total Time 3 hours
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 447
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin cake
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 3 eggs large
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.5 cup neutral oil
  • 1 can (15 oz) pumpkin puree
  • 1 tsp vanilla extract
For the filling
  • 1 can (14 oz) sweetened condensed milk
  • 0.75 cup caramel sauce
For the topping
  • 1 tub (8 oz) frozen whipped topping thawed
  • 1 cup toffee bits

Equipment

  • 1 9x13-inch baking dish

Method
 

Bake the pumpkin cake
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
  3. In a large bowl, whisk the eggs, granulated sugar, and packed light brown sugar until smooth.
  4. Whisk in the neutral oil, pumpkin puree, and vanilla extract.
  5. Add the dry ingredients to the pumpkin mixture and stir just until no dry streaks remain.
  6. Spread the batter evenly in the prepared dish and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let the cake cool for 10 minutes.
  8. Poke holes about 1 inch apart across the cake with the handle of a wooden spoon.
Fill the cake
  1. Whisk the sweetened condensed milk and caramel sauce together.
  2. Slowly pour the mixture over the cake, aiming it into the holes.
  3. Refrigerate for at least 2 hours.
Top the cake
  1. Spread the thawed whipped topping over the chilled cake.
  2. Sprinkle evenly with the toffee bits.

Notes

Pour the filling slowly and aim for the holes so it can soak into the cake. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the topping may lose its texture. For a gluten-free version, use a measure-for-measure gluten-free flour blend.