Go Back

Pumpkin Better Than Sex Cake

A rich and moist cake layered with pumpkin spice, cream cheese, and caramel, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 box yellow cake mix
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 can 14 oz sweetened condensed milk
  • 1 jar 12 oz caramel sauce
  • 1 package 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 container 8 oz whipped topping

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice. Mix until just combined.
  3. Pour the batter into a greased 9x13 inch baking pan. Bake for 30 minutes or until a toothpick comes out clean.
  4. Remove the cake from the oven and let it cool for about 10 minutes. Poke holes in the top of the cake using the handle of a wooden spoon.
  5. Pour the sweetened condensed milk evenly over the cake.
  6. Drizzle the caramel sauce over the cake.
  7. In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping.
  8. Spread the cream cheese frosting evenly over the cooled cake. Refrigerate for at least 2 hours.

Notes

For best flavor, chill overnight before serving. Top with nuts or extra caramel if desired.