This Uses Pineapple
The post title really should be Is It Really Better Than Sex Cake, but I was afraid if I put that I might get weirdo’s looking for who knows what and I may still, but at least I tried right!?!?
But I know there are also a LOT of different recipes for Better than Sex cake. In fact I learned this Sunday night when Pokey thought it was one thing, but in fact has pineapple in it and he’s not a big fan of pineapple. Sorry Pokey!
A few years ago I saw Paula Deen make this and knew I just had to try it! Let’s just say my mother, my father, my grandmother, & my grandfather loved it. In fact my grandpa requested it for one of his birthday’s.
Once I met hubby I shared with him and now he requests it too 🙂 At our house, it’s a real keeper!
- 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
- 1 (20-ounce) can crushed pineapple
- 1 1/3 cups sugar
- 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
- 1 1/2 cups heavy cream
- 1 cup flaked, sweetened toasted coconut
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes.
While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake.
Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions.
Spread pudding over cake and refrigerate until thoroughly chilled.
Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.
And keep away from Pokey, just as a suggestion!
And even though he doesn’t like it, more for us! {ps I forgot the toasted coconut… woops!}
Is It Really Better than sex cake – via paula deen
Ingredients
- 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
- 1 (20-ounce) can crushed pineapple
- 1 1/3 cups sugar
- 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
- 1 1/2 cups heavy cream
- 1 cup flaked, sweetened toasted coconut
Directions
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.
