Better Than Sex? Not quite...but a good try.

I said last week that since I love pretty much any food made with pumpkin, I was going to try the recipe that was traveling around my Facebook page.  Specifically, the recipe was called "Pumpkin Better Than Sex Cake". 

Luckily, it was time to get groceries anyway, so I picked up the few things I didn't already have in the kitchen.  Namely, EVERYTHING!  But, I had to try this!



Mix-n-Masher

So, late Sunday night, I put everything together, just as the recipe states.  Now for a shameless plug for Pampered Chef (you're welcome Selena!)  As I was wondering how best to mix a can of pumpkin pure' with a dry cake mix, my local Pampered Chef consultant appeared with the new "Mix-n-Masher" ($11.50).  With this shameless plugging of products, maybe I can put the recipe name to the test!!!  Anyway, the gizmo worked like a charm!

I placed the very doughy mixture into a stoneware dish.  I would not recommend using this dish.  Stay with a basic, glassware baking dish.  The stoneware retains heat for too long and caused me to wait FOREVER to place the dish into the refrigerator.  After all, I wanted to eat this thing!!  I also used the caramel syrup from a squeeze bottle, but recommend sticking to the stuff from a jar.  It was very thin and runny.

When all was said and done, it turned out as good as I had hoped.  I believe it must be about 4,000 calories per piece, but well worth it.  Maybe that is where the sex comes in...you have to burn off the calories!

Although I posted it on my FB page, here is the recipe once again:

Pumpkin Better Than Sex Cake

 •1 box yellow cake mix
•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
•1 – 14 oz. can sweetened condensed milk
•1 – 8 oz. tub cool whip...
•½ bag Heath Bits (I used a chopped up Heath bar, next time will use two)
•Caramel Sundae Sauce

Instructions:
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 350º, according to the directions on the cake mix box (approx 23-28 mins).  (Who are we kidding, you don't "pour" anything, you will have to spread this around the bottom of the pan)
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 cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8. Refrigerate for 3-4 hours, or overnightSee more

And a final shout out to my brother, Dean, who shared the recipe to begin with!!!