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Pumpkin Better Than Sex Cake

A delightful and indulgent pumpkin cake layered with creamy toppings and rich caramel, perfect for autumn gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cake
  • 1 box spice cake mix (15.25 oz) Choose a high-quality brand for the best flavor.
  • 1 can pumpkin puree (15 oz) Ensure it’s pure pumpkin and not pumpkin pie filling for better control over sweetness.
  • 3 large eggs Fresh organic eggs will enhance the taste.
  • 1/3 cup vegetable oil You can substitute with melted coconut oil for a richer flavor.
For the Toppings
  • 1 can whipped topping (8 oz) Look for a brand with minimal ingredients for freshness.
  • 1 cup caramel sauce Use homemade or store-bought, but opt for a thick texture.
  • chopped walnuts or pecans (optional) Lightly toast them for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, and vegetable oil. Stir until everything is well blended and smooth.
Baking the Cake
  1. Pour the batter into a greased 9x13 inch baking dish.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Topping
  1. Allow the cake to cool completely in the baking dish.
  2. Poke holes all over the surface using the handle of a wooden spoon.
  3. Drizzle the caramel sauce generously over the top.
  4. Spread the whipped topping evenly across the cake.
Chilling and Serving
  1. Refrigerate the cake for at least 2 hours before serving.
  2. Garnish with chopped nuts if desired.

Notes

Use fresh pumpkin for a more natural flavor; make it gluten-free with a gluten-free mix. Adjust the caramel sauce for sweetness preference and store in the fridge for up to 3 days.