Pumpkin Better Than Sex Cake
A rich and indulgent pumpkin dessert layered with sweetened condensed milk, fluffy Cool Whip, crunchy Heath bits, and drizzled with caramel, creating a perfect combination of creamy, crunchy, and buttery flavors.
Calories:
Ingredients
- 1 box yellow cake mix 15.25 oz
- 1 can pumpkin puree not pumpkin pie mix, 15 oz
- 1 can sweetened condensed milk fat-free okay, 14 oz
- 1 pkg Cool Whip 8 oz
- ½ bag Heath bits 8 oz bag
- Caramel sundae sauce
Instructions
- In a large mixing bowl, combine the yellow cake mix and pumpkin puree until smooth and pourable. Grease two 9×13-inch baking dishes and divide the batter evenly.
- Bake at 350°F (175°C) for 23–28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for about 10 minutes until slightly warm but firm.
- Poke holes evenly across the top of each layer with the end of a wooden spoon.
- Pour half of the sweetened condensed milk over the first layer, filling the holes, and the remaining half over the second layer. Refrigerate for 30 minutes to allow the milk to absorb.
- Place the first layer on a serving dish and spread half of the Cool Whip on top. Add the second layer and spread the remaining Cool Whip evenly.
- Sprinkle Heath bits generously over the top and drizzle with caramel sundae sauce. Chill the cake for 3–4 hours or overnight before serving to let the flavors meld.