Pumpkin Better Than Sex Cake
Servings: 12
Calories: 400kcal
Ingredients
- 1 box yellow cake mix
- 1 15-ounce can pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 14-ounce can sweetened condensed milk
- 1 8-ounce tub whipped topping (Cool Whip)
- 1 cup caramel sauce
- 1/2 cup toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F and grease a 9×13-inch baking pan.Mix the Batter: In a large mixing bowl, combine the cake mix, pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Stir until smooth.Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.Poke Holes: Let the cake cool for 15 minutes. Use the handle of a wooden spoon to poke holes all over the cake.Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, making sure it soaks into the holes. Let the cake cool completely.Top the Cake: Spread the whipped topping evenly over the cake. Drizzle with caramel sauce and sprinkle with toffee bits.Chill & Serve: Refrigerate for at least 3 hours before serving. This helps the flavors meld together and makes slicing easier.NotesMake Ahead: This cake can be made a day in advance and stored in the fridge until ready to serve.Variations: Try adding chopped pecans, crushed gingersnaps, or a sprinkle of sea salt for extra flavor.Storage: Store leftovers covered in the refrigerator for up to 4 days.
Notes
Make Ahead: This cake can be made a day in advance and stored in the fridge until ready to serve.
Variations: Try adding chopped pecans, crushed gingersnaps, or a sprinkle of sea salt for extra flavor.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Variations: Try adding chopped pecans, crushed gingersnaps, or a sprinkle of sea salt for extra flavor.
Storage: Store leftovers covered in the refrigerator for up to 4 days.