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Pumpkin Better Than Sex Cake

Pumpkin better than sex cake is a deep-orange spiced sheet cake soaked with sweetened condensed milk, then topped with a thick vanilla pudding layer, whipped topping, and toffee bits. Bake in a 9x13 pan, poke warm holes, soak, chill, and slice into clean, rich layers.
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Prep Time 20 minutes
Cook Time 35 minutes
chill time 2 hours
Total Time 2 hours 55 minutes
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

spice cake mix (plus box ingredients: eggs, oil, water)
  • 1 spice cake mix
  • 2 eggs Use box-required eggs.
  • 0.33 cup vegetable oil Use box-required oil amount.
  • 1 cup water Use box-required water amount.
pumpkin puree
  • 1 can (15 oz) pumpkin puree
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
instant vanilla pudding layer
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 cup milk Cold milk for mixing.
topping
  • 8 oz whipped topping
  • 0.5 cup toffee bits
spice
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin spice cake
  1. Preheat the oven to 350°F and mix the spice cake mix with the pumpkin puree and cinnamon according to the box directions, then pour into a 9x13 pan.
  2. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
Soak with sweetened condensed milk
  1. While the cake is still warm, poke holes all over the surface with the handle of a wooden spoon so the filling can reach down.
  2. Pour the sweetened condensed milk evenly over the warm cake, letting it soak into the holes.
Chill and add pudding
  1. Cool the cake completely in the refrigerator for at least 1 hour.
  2. Whisk the instant vanilla pudding mix with the cold milk until thickened, then spread it over the cooled cake.
Finish and serve
  1. Top with the whipped topping in an even layer, then sprinkle generously with toffee bits.
  2. Chill for at least 2 hours before serving so the layers set.

Notes

For the best soak and the cleanest slices, poke the holes while the cake is still warm, then pour the sweetened condensed milk slowly to help it fill every hole; chill overnight for the most defined layers. Store covered in the refrigerator up to 4 days; freezing is not recommended for the pudding/whipped topping texture. For a lighter option, use reduced-fat whipped topping if you want fewer calories while keeping the same method.