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–+ servings
pumpkin better than sex cake

Discover the ultimate Pumpkin Better Than Sex Cake a moist pumpkin base soaked in sweetened condensed milk layered with creamy pudding and whipped topping creating an irresistible fall dessert sensation
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Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 12 people
Calories: 350kcal
Cost: $15

Equipment

  • Mixing Bowl
  • Whisk
  • Wooden Spoon
  • 9x13 inch Baking Pan
  • Parchment Paper

Ingredients

  • 1 box spice cake mix
  • 1 15-ounce can pure pumpkin puree
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 14-ounce can sweetened condensed milk
  • 1 package instant vanilla pudding mix
  • 2 cups whole milk cold
  • 1 8-ounce container whipped topping thawed
  • 1 cup toffee bits or chopped pecans

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • In a large mixing bowl, combine cake mix, pumpkin puree, eggs, oil, and water; mix until smooth.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 30 to 35 minutes, or until a toothpick comes out clean.
  • Poke holes all over the surface of the cake using a wooden spoon handle.
  • Pour the sweetened condensed milk over the warm cake, ensuring it seeps into the holes.
  • Allow the cake to cool completely at room temperature for at least one hour.
  • Prepare the pudding layer by whisking the instant pudding mix with cold milk until thickened, about 2 minutes.
  • Spread the pudding evenly over the cooled cake.
  • Top with whipped topping gently without mixing layers.
  • Sprinkle toffee bits or chopped pecans generously on top.
  • Chill in the refrigerator for at least 4 hours, or preferably overnight before serving.

Notes

This cake is best when made a day in advance as the flavors meld beautifully.
Variations include using butterscotch pudding instead of vanilla for a richer flavor.
To save time, you can use pre-made whipped topping like Cool Whip.
The dessert benefits from being chilled; trying to serve it too soon can lead to a mess.
Leftovers can be kept in the refrigerator for up to 5 days; just make sure they are tightly covered.

Nutrition

Calories: 350kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 280mg | Potassium: 160mg | Fiber: 2g | Sugar: 29g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
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