Pumpkin Better Than Sex Cake
Pumpkin Better Than Sex Cake Prep time: 4 hours Cook time: 25 mins Total time: 4 hours 25 mins Serves: 12-15
Pumpkin Better Than Sex Cake Prep time: 4 hours Cook time: 25 mins Total time: 4 hours 25 mins Serves: 12-15
- Carbohydrate 53.5556050666667 g
- Cholesterol 11.2501733333333 mg
- Fat 10.1989401333333 g
- Fiber 1.19173070171356 g
- Protein 4.1498426 g
- Saturated Fat 6.10358372 g
- Serving Size 1 1 Serving (115g)
- Sodium 338.391913333333 mg
- Sugar 52.3638743649531 g
- Trans Fat 0.245310786666668 g
- Calories 324 calories
Step-by-step
- 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).
Plain pumpkin puree carries the heaviest structural load in this dessert, replacing standard fats and liquids to bind the yellow cake mix into a dense crumb. Using 100 percent pure pumpkin rather than pre-spiced pie filling keeps the moisture levels predictable and prevents excess sugars from throwing off the batter density. Puree contains natural starches that thicken significantly during baking at 350 degrees Fahrenheit, creating a spongy matrix ready to absorb liquids later.
Textural success relies entirely on the hole-poking step executed right after a brief ten-minute cooling window. Poking the warm surface with the round end of a wooden spoon opens deep channels down to the bottom of the 9-by-13-inch pan. Pouring sweetened condensed milk immediately afterward allows the dairy to penetrate those gaps rather than pooling on the surface. If the crumb is too hot, the liquid steams out; if it is completely cold, the pores close and block absorption.
Chilling the soaked base for at least three to four hours permits the starch molecules to fully hydrate and set. Warming the caramel sundae sauce briefly in the microwave thinned the viscosity just enough for even distribution without melting the whipped topping layer below. Toffee bits provide a crisp shatter against the soft crumb and smooth cream.
Leftovers require airtight refrigeration and remain stable for up to four days. Condensation will form if the container seals too tightly while the dessert is still warm, so vent the lid slightly during the initial chill.
