Can I use spice cake mix?

Yes. Spice cake mix works well, but you can reduce or skip the pumpkin pie spice since the mix already contains warm spices.

Why is the pumpkin cake batter so thick?

That’s normal. This recipe uses only dry cake mix, pumpkin puree, and pumpkin pie spice (no eggs, oil, or water), so the batter will be much thicker than regular cake batter.

Should I poke the holes all the way through the cake?

No. Poke only about halfway down. If the holes reach the bottom, the sweetened condensed milk can run underneath the cake instead of soaking into it.

How long should Pumpkin Better Than Sex Cake chill before serving?

Chill it for at least 3–4 hours, or overnight for the best texture. The extra time allows the sweetened condensed milk to soak into the cake and makes it even more moist.

How long does Pumpkin Better Than Sex Cake keep?

Cover and refrigerate the cake for up to 3 days. It stays very moist as it sits and is a great dessert to make 1–2 days ahead.

Better Than Anything Pumpkin Cake

Description

Better Than Anything Pumpkin Cake is a moist pumpkin poke cake with sweetened condensed milk, whipped topping, caramel, and crunchy toffee. Easy, make-ahead, and perfect for Thanksgiving.

Ingredients

1 (15.25 oz) box yellow or vanilla cake mix
1 can (15 oz) pumpkin puree
2 teaspoons pumpkin pie spice
1 can (14 oz) sweetened condensed milk
1 container (8 oz) Cool Whip, thawed
1/2 cup caramel sauce
1/2 cup toffee bits

Instructions

Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
In a large bowl, mix the cake mix, pumpkin puree, and pumpkin pie spice until well combined. The batter will be very thick. Do not add the eggs, oil, or water listed on the cake mix box.
Spread the batter evenly into the prepared pan and bake for about 25 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, going only about halfway through the cake. Do not poke all the way to the bottom.
Slowly pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Cool completely, then refrigerate until well chilled.
Spread the Cool Whip evenly over the cake.
Drizzle with caramel sauce and sprinkle with toffee bits. For the best texture and appearance, add the caramel and toffee shortly before serving.
Keep refrigerated until ready to serve.

Notes

Use pumpkin puree, not pumpkin pie filling.

The batter should be thick.

Poke the holes only halfway through the cake so the sweetened condensed milk doesn’t pool underneath.

For the best make-ahead results, bake and soak the cake 1–2 days ahead, then add the topping before serving.

Add the caramel and toffee bits shortly before serving for the freshest look and crunch.

Store covered in the refrigerator for up to 3 days