Pumpkin Better Than Sex Cake
Okay, I admit it – I went a little crazy with the pumpkin baking today. Three pumpkin goodies in one afternoon isn’t excessive though right? Before you continue reading, I need you to solemnly swear that you will not head over to my Nutrisystem posts right now and comment with nasty things like “No wonder you can’t lose weight – you keep BAKING!” 
In return, I solemnly swear to not eat the entire pan of cake right now….I will wait until morning to finish it. Sound good?
In case you weren’t over on facebook tonight (the night this recipe was posted), I posted a photo of each of today’s treats, and this one got the most votes. As promised, I am not delaying in getting the recipe posted for all.
You may recall the Better Than ___Cake recipe that I posted a while back. I mentioned that it was the cake that I requested most for my birthday. That may change now that I have discovered the Pumpkin version of Better Than Sex Cake. It could totally work since my birthday is in November too!
Oh my goodness this was some scrumptious cake! Just as with the chocolate version, I am anticipating this cake to be even better the next day. I won’t know until tomorrow, but I’ll let you know.
I spotted this recipe from Something Swanky.
- 1 box yellow cake mix
- 1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
- 1 – 14 oz. can sweetened condensed milk
- 1 – 8 oz. tub cool whip
- ½ bag Heath Bits
- Caramel Sundae Sauce
- In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
- Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
- Remove cake from oven and let cool for about 10 minutes after baking.
- Using the end of a wooden spoon to poke holes all over the top of the cake.
- Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
- Refrigerate for 30 minutes.
- Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
- Refrigerate for 3-4 hours, or overnight (best).
I have some process pictures to post tomorrow.
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Mercy!!!
You know before you put all the topping on it’s a WW recipe and only 1 point… so it’s not all bad for you
Can’t wait to try it
I like the way you think Tracie!
Wow! That looks incredible!
This sounds so good!
We just call it toffee bar cake
That would be a more appropriate title for it, but probably not as great for SEO.
Looks yummy. You’ve been pinned.
just made the cake….is it supposed to be gooey in the middle (before the milk is added)??? I’m worried
Sorry – I am just now seeing your comment Lindsay. Your cake should be cooked through just as any other cake would be, before adding the sweetened condensed milk.
Emily- Are you suppose to make the cake mix (eggs, and oil) plus pumpkin mix? or just the powder mix and pumpkin. Thank you! This looks great.
Emily, you do not add the eggs and oil. Just add the dry mix to the pumpkin.
This cake looks amazing!!
Wow! this looks great! I might make this for Thanksgiving instead of pumokin pie.
this looks soo good.. wish i hadnt seen it at 11 at night
you recently posted something better than ___ cake, but I cant find it… this looks pretty darn good!
This looks so good!
OMG, this looks amazing! I pinned it on my Pinterest Board so I don’t forget to make it for Thanksgiving dinner!
Is Libby’s Pure Pumpkin in can consider pumpkin puree? Will it work?
Most definitely Katie! That’s what I use everytime!
Do you mix the cake mix with eggs, water, and oil as directed on the box then add the puree or just mix the two ingredients of cake mix and puree?
Barbie, you only add the ingredients listed in my recipe. You do not prepare it like the box of cake mix instructs. Good luck!
Has anyone tried this with the German chocolate or devils food cake? wondering if that would be good, maybe using that instead of the yellow
I made this cake it was so easy to make and so good. I will be making it again for Thanksgiving. Thank you for the recipe.
they made this cake where i work and it was a hit. im making it at home for my family.
So call me stupid…but what is the difference between Pumpkin Puree and just 100% canned pumpkin? Can I use the 100% canned pumpkin for this recipe?
They are the same thing Maria. 100% canned pumpkin is pumpkin puree, so you’re good to go!
Is the batter supposed to be thick or almost like cookie batter?
It’s supposed to be more like a cake batter.
I made this Wednesday night, for Turkey Day yesterday. Taste was great, but id anyone else end up with a soggy mess of a cake? I followed directions to letter, and left in fridge overnight. But by yesterday afternoon, when I went to serve it, cake was more like a bread pudding..Very soggy…I actually used a spoon to scoop it us and served in bowls. Maybe either use only half can of the SCM or don’t leave to soak up overnight..??
Anyone??
I’m sorry your cake didn’t turn out Shannon! I have one question. Did you add the pumpkin to the dry cake mix only, or the prepared cake mix (per the box instructions)? That might make a huge difference.
this punkin cake is so darn good i had to make another one the next day thank u for sharing your recipe
My son’s girlfriend made this recipe and really liked it, so I looked it up. I looks delicious, but I can’t eat that much sugar. I’m going to try substituting 3 cups of pancake mix and a teaspoon of vanilla extract for the cake mix. I’ll let you know how it turns out!
Interesting substitutions. I’d love to hear how it turns out!