Pumpkin Better Than Sex Cake Recipes

Steps:

• 1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
• 2. Pour batter into a greased 9×13 baking dish and bake at 350 F according to the directions on the cake mix box (approx 23-28 mins).
• 3. Remove cake from oven and let cool for about 10 minutes after baking.
• 4. Using the end of a wooden spoon to poke holes all over the top of the cake.
• 5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
• 6. Refrigerate for 30 minutes.
• 7. Remove cake from refrigerator and spread Cool Whip over top of the cake. Sprinkle on the Heath bits and drizzle caramel over top. (Note: if you want it less sweet you can use less of the jar.)
• 8. Refrigerate for 3-4 hours or overnight.

Steps:

• In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. Pour batter into a well greased 9x13 baking dish. Bake at 350ºF according to the directions for a 9x13 cake on the cake mix box. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!