Pumpkin Better Than Sex Cake

Pumpkin Better Than Sex Cake
Pumpkin Better Than Sex Cake


4 (80%) 32 votes

Pumpkin Better Than Sex Cake- a rich pumpkin spice cake with drizzles of caramel- each luscious bite is divine!
You’ll Need: •1 box Spice cake mix
•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
•1 – 14 oz. can sweetened condensed milk (fat free is ok)
•1 – 8 oz. tub cool whip (lite is ok)
•½ bag Heath Bits
•Caramel Sundae Sauce

Grease a 9×13 Baking Dish & Preheat the oven to 350º

In a large bowl, combine the cake mix and pumpkin puree, mixing well until a smooth batter forms.

Pour into prepared baking dish, then bake for 28-35 minutes, or until the middle springs back when touched gently.

Remove cake from oven and let cool for about 10 minutes after baking.

Poke holes all over the top of the warm cake using the end of a wooden spoon.

Pour the sweetened condensed milk evenly over the top of the entire cake, filling the holes.

Refrigerate immediately for at least 30 minutes.

Spread cool whip evenly over the top and then sprinkle liberally with broken heath bar bits, and drizzle caramel lightly over the top in a spiral pattern.

Refrigerate several hours (overnight is best!)

Photo Credit
: Facebook Member BettyFul


About GB101 720 Articles
Filled with an insatiable wanderlust to see the world, I've dedicated most of my life to saving money where I can so I can afford to see and do the things I want. I dug our family out of debt by reducing our grocery expense to less than $300 a month. You can too!


  1. This reminds me that years ago a friend baked a pie for me for my birthday…she knew that I was a peanut butter freak and found this recipe: Better Than Sex Peanut-Butter Pie. I won’t go into my first comments after the first bite that are x-rated! LOL! After begging and pleading she shared this recipe:
    Better Than Sex Peanut-Butter Pie
    1 9 inch prepared graham cracker crust
    1 8 oz package cream cheese, softened
    1/2 cup creamy peanut butter
    1/2 cup confectioners’ sugar
    1 16 oz container frozen whipped topping, thawed
    15 miniature chocolate covered peanut butter cups, unwrapped
    Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth.

    Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
    Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Press them in a bit to rest snugly. Chill for at least 2 hours or overnight before serving.
    Easy and amazing;-D It’s my favorite dessert to make when I know that I don’t have to share!

    I’m very possessive when it comes to peanut butter…giggle…

  2. Made this yesterday for my daughters birthday. She loves pumpkin anything (as do I). It was a hit!!! Sooo good and sooo easy to make.

    I would clarify in the directions for mixing this together, that you literally add the cake mix and the puree together and that’s it! I struggled for a minute wondering if I had to mix the cake mix as the directions on the box but, you DO NOT. Again, this is easy and quick to make. Follow the directions completely and you will enjoy an awesome cake.

  3. Cooked the cake perfectly, added the condensed milk refrigerated for an hour. Tried a pice before I iced and it was a gummy mess. Would make it again without the condensed milk.

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