Pumpkin Better Than Sex Cake (Easy Recipe)

Pumpkin Better Than Sex Cake

If you’re a dessert lover (and a lover of pumpkin too) then the Pumpkin Better Than Sex Cake is one you’ll want to add to your fall wish list.

And why not? It’s a dessert that’s as indulgent as the name suggests!

It’s a variation of the regular BTS cake but with a trio of ingredients that are all about autumn. Yep, pumpkin, caramel and chopped pecans are what make this treat so perfect for that special time of year.

Not only that, this scrumptious treat is simple to make. There’s no mixer fuss and with a minimum of ingredients you can serve this in no time.

Embrace those autumn vibes and indulge with this oh-so-decadent dessert today!

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Pumpkin Better Than Sex Cake (Zoomed Out)

Ingredients You’ll Need

Yellow Cake Mix. Serves as the base of our dessert. Yellow cake has a perfectly soft and fluffy texture that makes it ideal for absorbing the rich flavors we’ll infuse into it.

Pumpkin Puree. What would this dessert be without pumpkin? It’s the star of the show and for good reason. Nothing else can replace that naturally sweet and earthy flavor.

Brown Sugar & Pumpkin Pie Spice. With just a hint of brown sugar, we’re able to deepen the flavor of the dessert while pumpkin pie spice adds warm notes that so many of associate with the fall season.

Sweetened Condensed Milk. This decadent liquid takes the cake’s moisture to another level once it’s poured into the holes we poke into it. It transforms ordinary cake into the extraordinary making each bite luscious and rich.

Frozen Whipped Topping. Adds a creamy layer that floats on top of the dessert. Whipped topping imparts a light and airy feel on the palate and also contrasts perfectly with the dense layers beneath it.

Chopped Pecans. This dessert wouldn’t be the same without a bit of satisfying crunch and that’s exactly what you’ll get from the chopped pecans. They add hints of nutty creaminess and also pair well with autumnal desserts.

Caramel Sauce. Not only is it pretty to look at but drizzles of caramel on top of our dessert adds a distinctive element of luxurious sweetness. Trust us, you won’t want to make this treat without it!

Ingredient Description
Yellow Cake Mix Base of the dessert with a soft, fluffy texture.
Pumpkin Puree The star ingredient providing a sweet, earthy flavor.
Brown Sugar & Pumpkin Pie Spice Deepens flavor with sweetness and warm fall notes.
Sweetened Condensed Milk Enhances cake moisture, making each bite rich.
Frozen Whipped Topping Creamy, light layer contrasting with dense layers below.
Chopped Pecans Adds nutty crunch, enhancing the autumnal feel.
Caramel Sauce Luxurious sweetness and visual appeal.
Pumpkin Better Than Sex Cake (Overhead)

How to Make Pumpkin Better Than Sex Cake

Preparation. Preheat the oven to to 350°F. Grease a 9×13-inch baking dish. Set it aside for later.

Batter Creation. Get a large mixing bowl. Combine the yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice. You’ll want to mix until you get a smooth consistency.

Baking. Pour the batter into the baking dish. Be sure to spread it evenly. Then, put the tray in the oven for about 25 minutes. Test with a toothpick. When it comes out clean, the cake is ready.

Post-Bake Delight. After taking the cake out of the oven, let it cool off for about 15 minutes. Once it has, take a wooden spoon and holding it by the spoon end, poke holes in the cake.

You want to make sure they’re deep but don’t go all the way through. Halfway is fine. Space the holes about an inch apart.

Sweet Infusion. Take the sweetened condensed milk and pour it over the cake, making sure that it gets down into the holes. This is what will really make the cake taste rich and decadent.

Cooling Phase. Place the cake in the refrigerator for about 30 minutes. This gives it time to absorb the sweetened condensed milk.

Layer of Creaminess. Remove the cake from the fridge. Then spread the whipped topping over it, taking care to apply it smoothly and evenly.

Final Touches. Sprinkle the chopped pecans across the top of the cake. Don’t forget the caramel drizzle!

Chill & Serve. Put the dessert back in the fridge for at least 3 hours. Ideally you’d keep it in there overnight so that all of the flavors can fully combine. Slice and serve according to your needs and try to control the sweet tooth frenzy!

Step Description
Preparation Preheat oven to 350°F and grease a 9×13-inch baking dish.
Batter Creation Mix yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice in a large bowl until smooth.
Baking Pour batter into dish and bake for ~25 minutes or until toothpick comes out clean.
Post-Bake Delight Cool cake for 15 minutes, then poke holes halfway deep, spaced an inch apart.
Sweet Infusion Pour sweetened condensed milk over cake, ensuring it enters the holes.
Cooling Phase Refrigerate cake for 30 minutes to absorb the milk.
Layer of Creaminess Spread whipped topping evenly over the cake.
Final Touches Sprinkle with chopped pecans and drizzle with caramel.
Chill & Serve Refrigerate for at least 3 hours (or overnight) before slicing and serving.
Pumpkin Better Than Sex Cake
Pumpkin Better Than Sex Cake

Pumpkin Better Than Sex Cake

If you’re a dessert lover (and a lover of pumpkin too) then the Pumpkin Better Than Sex Cake is one you’ll want to add to your fall wish list.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 5 hours
Total Time: 5 hours 40 minutes
Servings: 12 servings
Calories: 369kcal

Ingredients

  • 15.25 ounces yellow cake mix
  • 15 ounces pumpkin puree
  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 14 ounces sweetened condensed milk
  • 8 ounces frozen whipped topping thawed
  • 3/4 cup chopped pecans
  • 1/2 cup caramel sauce

Instructions

  • Preheat the oven to to 350°F. Grease a 9×13-inch baking dish. Set it aside for later.
  • Get a large mixing bowl. Combine the yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice. You’ll want to mix until you get a smooth consistency.
  • Pour the batter into the baking dish. Be sure to spread it evenly. Then, put the tray in the oven for about 25 minutes.
  • Test with a toothpick. When it comes out clean, the cake is ready.
  • After taking the cake out of the oven, let it cool off for about 15 minutes.
  • Once it has, take a wooden spoon and holding it by the spoon end, poke holes in the cake.
  • You want to make sure they're deep but don't go all the way through. Halfway is fine. Space the holes about an inch apart.
  • Take the sweetened condensed milk and pour it over the cake, making sure that it gets down into the holes. This is what will really make the cake taste rich and decadent.
  • Place the cake in the refrigerator for about 30 minutes. This gives it time to absorb the sweetened condensed milk.
  • Remove the cake from the fridge. Then spread the whipped topping over it, taking care to apply it smoothly and evenly.
  • Sprinkle the chopped pecans across the top of the cake. Don’t forget the caramel drizzle!
  • Put the dessert back in the fridge for at least 3 hours.
  • Ideally you'd keep it in there overnight so that all of the flavors can fully combine. Slice and serve according to your needs and try to control the sweet tooth frenzy!

Nutrition

Calories: 369kcal | Carbohydrates: 63g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 352mg | Potassium: 270mg | Fiber: 2g | Sugar: 47g | Vitamin A: 5630IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 2mg

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