Pumpkin Better Than Sex Cake Will Blow Your Mind
A rich and indulgent pumpkin dessert layered with cake, sweetened condensed milk, Cool Whip, and Heath bits, drizzled with caramel sauce.
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 is okay, 14 oz
- 1 pkg Cool Whip 8 oz
- ½ bag Heath bits 8 oz bag
- Caramel sundae sauce
Instructions
- Preheat oven to 350°F. Prepare the cake mix as directed on the box, but replace the water with pumpkin puree.
- Bake the cake in a 9x13-inch pan until a toothpick comes out clean, about 25–30 minutes.
- Let the cake cool slightly, then poke holes all over the top with a fork or skewer.
- Pour the sweetened condensed milk evenly over the warm cake, allowing it to soak in.
- Refrigerate the cake for at least 1 hour to set.
- Spread Cool Whip over the cooled cake.
- Sprinkle Heath bits on top.
- Drizzle with caramel sauce before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For a richer flavor, use full-fat sweetened condensed milk.
- Store leftovers covered in the refrigerator.