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A decadent fall dessert featuring spiced pumpkin cake drenched in sweetened condensed milk and topped with whipped cream, nuts, and caramel. Easy, moist, and absolutely irresistible.

Pumpkin “Better Than Sex” Cake

A decadent fall dessert featuring spiced pumpkin cake drenched in sweetened condensed milk and topped with whipped cream, nuts, and caramel. Easy, moist, and absolutely irresistible.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 box spice cake mix or yellow cake mix with added spices
  • 1 15 oz can pumpkin purée
  • 1 14 oz can sweetened condensed milk
  • 1 8 oz tub whipped topping (Cool Whip), thawed
  • 1 cup chopped pecans or walnuts toasted (optional)
  • Caramel sauce for drizzling

Equipment

  • 9×13-inch baking pan
  • mixing bowl
  • Electric hand mixer or whisk
  • Wooden spoon or fork (for poking holes)
  • spatula
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C); grease and flour 9×13 pan.
  2. Mix cake per package directions; stir in pumpkin purée.
  3. Bake 25–30 minutes or until toothpick comes out clean.
  4. Cool 5–10 minutes; poke holes over top of cake.
  5. Pour sweetened condensed milk evenly over warm cake.
  6. Cool completely; refrigerate 2–3 hours or overnight.
  7. Spread whipped topping, then sprinkle nuts and drizzle caramel.

Notes

Store covered in refrigerator up to 3 days. Best served chilled.