Better Than Sex Cake Recipe

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Recipes.net Team Published: March 20, 2020 Modified: June 23, 2020
Better Than Sex Cake Recipe

This better than sex cake recipe is so decadent, you won’t want to share it! Serve at your next party and make everyone fall in love with it instantly.

How To Make Better Than Sex Cake

  • 1 pkg yellow cake mix
  • 3/4 cup sugar
  • 20 oz pineapple (canned, crushed )
  • 7 oz instant vanilla pudding mix
  • 3 cups milk
  • 1 cup whipping cream
  • 1/4 cup confectioner's sugar
  • 1 tsp vanilla
  • 3/4 cup flaked coconut
  1. Bake yellow cake according to the package instructions. 

  2. In a medium saucepan, combine sugar with the crushed pineapple and its juice. 

  3. Cook over medium heat, stirring occasionally until thick and syrupy, for about 20 minutes.

  4. When the cake is done, remove from oven and pierce with a fork at one-inch intervals. 

  5. Pour pineapple mixture and spread evenly over cake. Cool completely. 

  6. In a medium-sized bowl, combine pudding mix with milk and blend until thick. Spread over cake and chill.

  7. In another medium-sized bowl, beat cream until soft peaks form. Add confectioner's sugar and vanilla. Beat until soft and spread over cake. 

  8. Refrigerate the cake for 24 hours. Sprinkle with coconut flakes and serve.

How To Make Better Than Sex Cake

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Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Serves:
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Ingredients

  • 1 pkg yellow cake mix
  • 3/4 cup sugar
  • 20 oz pineapple, canned, crushed
  • 7 oz instant vanilla pudding mix
  • 3 cups milk
  • 1 cup whipping cream
  • 1/4 cup confectioner's sugar
  • 1 tsp vanilla
  • 3/4 cup flaked coconut

Instructions

  1. Bake yellow cake according to the package instructions. 

  2. In a medium saucepan, combine sugar with the crushed pineapple and its juice. 

  3. Cook over medium heat, stirring occasionally until thick and syrupy, for about 20 minutes.

  4. When the cake is done, remove from oven and pierce with a fork at one-inch intervals. 

  5. Pour pineapple mixture and spread evenly over cake. Cool completely. 

  6. In a medium-sized bowl, combine pudding mix with milk and blend until thick. Spread over cake and chill.

  7. In another medium-sized bowl, beat cream until soft peaks form. Add confectioner's sugar and vanilla. Beat until soft and spread over cake. 

  8. Refrigerate the cake for 24 hours. Sprinkle with coconut flakes and serve.

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