Ingredients
- Yellow Cake Mix: 1 box
- Canned Pumpkin Puree: 15 ounces
- Evaporated Milk: 12 ounces
- Sweetened Condensed Milk: 14 ounces
- Pumpkin Pie Spice: 1 teaspoon
- Whipped Topping: 8 ounces
- Caramel Topping: 1/2 cup
- Heath Bar, crushed: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, combine the yellow cake mix, pumpkin puree, and pumpkin pie spice. Mix well until fully combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 3: Let the cake cool completely. Once cooled, poke holes all over the cake with a fork.
- Step 4: Pour the evaporated milk and sweetened condensed milk evenly over the cake, allowing it to soak in.
- Step 5: Spread the whipped topping evenly over the cake. Drizzle with caramel topping, and sprinkle with crushed Heath Bar pieces.
- Step 6: Refrigerate for at least 2 hours before serving.
Notes
- Store leftover cake covered in the refrigerator for up to 3 days to maintain its creamy texture.
- For a warm, gooey treat, microwave individual slices for 15-20 seconds before topping, but be careful not to melt the whipped cream.
- Serve this decadent cake chilled with a dollop of vanilla ice cream for an extra layer of indulgence that complements the pumpkin spice.
- Don't skip the fork-poking step; it's crucial for allowing the milks to fully saturate the cake and create that signature "Better Than Sex" moistness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American