This pumpkin version of the popular Better than Sex Cake is the cozy, spiced autumn version. So moist and fluffy and tasty – perfect for the fall season!

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It doesn’t make sense that this cake works OR that it tastes so delicious. This cake features a base layer made of yellow cake mix and pumpkin puree. Before you add any of the other ingredients it’s dry and not particularly delicious, but luckily you won’t be leaving it by itself. You will be adding sweetened condensed milk, which makes it incredibly moist and sweet.

It’s pretty amazing that just the puree can make this cake. It’s like that cake you can make where you basically just add 7 Up to cake mix, or coca cola cupcakes…super simple, super delicious.

Recipe Ingredients for Better Than Sex Pumpkin Cake

Yellow Cake Mix (I have successfully used a gluten-free version for this cake. Yummy!)
Pumpkin Puree (reminder this is NOT the same as pumpkin pie filling
Sweetened condensed milk (be careful not to get evaporated milk)
Heath toffee bits (you could substitute Skor bits or chopped candy bars or any other crunchy toffee bits)
Whipped Cream (or Cool Whip can be used instead of homemade whipped cream topping)

How to Make a Pumpkin Better Than Sex Cake

This is one of those cakes you make the night before an event or the morning before your in-laws come over. But really, all you do is bake the cake, put some sweetened condensed milk on it, cover it in whipped cream, and sprinkle caramel and toffee bits all over it.

In a large bowl, mix the yellow cake mix with the pumpkin puree – do not use the usual cake mix ingredients (which could include oil, egg, or milk). Just the cake mix and pumpkin puree. note: you could make the cake batter with a mixture of spices like cinnamon, ginger, and nutmeg (or pumpkin pie spice) for added pumpkin flavor.
Bake according to the cake mix box instructions or until a toothpick inserted comes out clean.
Cool completely.
Poke holes in the cake with a chopstick or wooden spoon which allows the sweetened condensed milk to soak into it more effectively.
Pour the sweetened condensed milk over the top of the cooled cake and gently spread to allow it to seep into the holes.
Spread cool whip (or homemade whipped cream), Heath bits, and chopped nuts.
Drizzle caramel sauce over the top.
Chill for at least 4 hours, if possible. In the fridge overnight is ideal.

How to Store a Better Than Sex Cake Pumpkin Edition

Because this cake contains ingredients like sweetened condensed milk and whipped cream, it should always be refrigerated.

Once you have your cake fully assembled —with the whipped topping, toffee bits (although sometimes I leave them off so they don’t get soggy), and caramel drizzle —cover it tightly with plastic wrap or place it in an airtight container.

For the best taste and texture, chill the cake in the refrigerator for at least 4 to 6 hours before serving, though letting it sit overnight is the best, if you have time. This chilling period lets the sweetened condensed milk soak deep into the cake, giving it the best flavor and texture – soooo good!

If you have leftovers, store them covered in the refrigerator for up to 4 to 5 days. Before serving again, allow the cake to sit at room temperature for about 15 to 20 minutes to soften the whipped cream a bit.

Freezing is possible but not my favorite. If you do want to freeze the cake do so before adding the whipped cream, toffee bits, and caramel sauce. Wrap the cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn and keep it fresh. When ready to serve, thaw the cake overnight in the refrigerator, then add the toppings fresh just before serving.

Click here for the video tutorial.