Pumpkin Better Than Sex Cake

Ultra-Moist Pumpkin Cake with Creamy Topping

This Pumpkin Better Than Sex Cake is a rich, moist dessert made with warm pumpkin spice flavors and topped with a light, creamy layer that melts into every bite. It’s a popular fall-inspired cake, perfect for holidays, gatherings, or anytime you want an indulgent homemade dessert.

Ingredients

For the Pumpkin Cake:

• 1 box (15.25 oz / 430 g) spice cake mix

• 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)

• 3 large eggs

• ½ cup (120 ml) vegetable oil

• 1 teaspoon vanilla extract

For the Filling:

• 1 can (14 oz / 397 g) sweetened condensed milk

• ½ cup (120 ml) caramel sauce (store-bought or homemade)

For the Topping:

• 1 container (8 oz / 225 g) whipped topping, thawed
  or

  • 1 cup (240 ml) heavy cream, whipped with

  • 2 tablespoons powdered sugar

• Ground cinnamon or pumpkin spice, for dusting

• Crushed graham crackers or cookie crumbs (optional)

Instructions

Bake the Cake

Preheat the oven to 350°F (180°C).
Grease a 9×13-inch baking pan.

In a large bowl, combine the spice cake mix, pumpkin purée, eggs, oil, and vanilla extract. Mix until smooth and well blended.
Pour the batter evenly into the prepared pan.

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Add the Filling

Remove the cake from the oven while it is still hot.
Using the handle of a wooden spoon, poke holes all over the cake.

Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
Drizzle the caramel sauce evenly on top.

Let the cake cool completely.

Add the Topping

Once the cake has cooled, spread the whipped topping evenly over the surface.

Finish with a light dusting of cinnamon or pumpkin spice.
Sprinkle crushed graham crackers or cookie crumbs on top if desired.

Chilling and Serving

Refrigerate the cake for at least 2 hours before serving to allow the flavors to set.
Slice and serve chilled for the best texture and flavor.

Helpful Tips

• Use 100% pumpkin purée for best results.

• Homemade whipped cream gives a fresher taste, while store-bought topping saves time.

• This cake tastes even better the next day after chilling overnight.

Why You’ll Love This Cake

Extremely moist and rich
Easy, semi-homemade recipe
Perfect for fall and holiday desserts
Crowd-pleasing flavor combination