Love anything pumpkin spice? Then you are going to love this easy recipe for Better Than Anything Pumpkin Spice Cake that uses store bought spice cake mix and pumpkin puree and is soaked in condensed mix and caramel sauce and topped with cool whip. It’s truly better than anything!
If you have ever tried a Better Than Anything Cake, also known as Better Than Sex Cake you know how ah-mazing it is! You simply bake a store bought German chocolate cake mix then poke holes in the baked cake and pour over condensed milk and caramel sauce. This scrumptious cake is topped with cool whip and toffee chips. Totally sinful! Honestly it’s one of my favorite cakes to make, especially for people who’ve never tried it before because their reaction is priceless.
That cake inspired me to come up with this super easy Better Than Anything Pumpkin Spice Cake. I’m a sucker for anything pumpkin spice and nowadays you can find just about anything pumpkin spice. Seriously what’s not to love about pumpkin spice? It’s the flavor of fall. I never get sick of it and hence the reason I always talk about it.
Not only am I a sucker for pumpkin spice but I always love a good sale and when my local grocery store has cake mix 10 for $10 my wheels start turning on creative ways to use cake mix. I always like to have a few boxes of cake mix stashed in my pantry for fun and easy recipes like this cake. As a busy mom, sometimes I just want to whip up a quick dessert and why not something like this? It seriously takes only minutes to make, about 30 minutes to bake and a few extra minutes to poke holes, pour sauce and frost.
Seriously you guys, if you love easy dessert recipes and looking to try new ones for fall then you need to make this cake! It is truly better than anything!
Better Than Anything Pumpkin Spice Cake
- 1 box 16.5 ounce spice cake mix
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup water
- 1/3 cup vegetable oil
- 1/2 teaspoon pumpkin pie spice
- 1 can 14 ounces sweetened condensed milk
- 1 jar 14-16 ounces caramel topping
- 1 tube 8 ounces cool whip
- 1/4 cup chopped walnuts optional
Preheat oven to 350 degrees.
Spray a 9x13 baking dish with cooking spray and set aside.
In a large bowl mix cake mix, pumpkin puree, eggs, water, vegetable oil and pumpkin pie spice until blended.
Pour batter in prepared baking dish and bake for 26-29 minutes until cake tester inserted into the center of cake comes out clean.
Cool cake for 15 minutes.
Poke holes in the cake about 1 inch apart using the back of a wooden spoon.
Pour condensed milk then caramel sauce over entire cake.
Run the back of a butter knife around the edge of cake.
Cover and chill in the refrigerator for 2-3 hours or overnight.
Frost cake with cool whip and top with chopped nuts.
Refrigerate until ready to serve.