Better Than Sex Cake
This legendary potluck favorite is the ultimate crowd-pleaser. It features a dense yellow cake base that is thoroughly soaked in a warm, spiced pineapple and sugar syrup, ensuring every bite is incredibly moist. The real magic happens with the topping: a rich, fluffy layer of instant vanilla pudding mixed with thawed Cool Whip and sweetened shredded coconut. The flavor profile is a perfect balance of tropical fruit acidity and sweet, creamy dairy. It’s not just a dessert; it’s a nostalgic comfort food experience. Best served chilled, this cake is ideal for summer barbecues, holiday gatherings, or any occasion where you need a no-fuss dessert that disappears quickly. Let it sit for a few hours to allow the flavors to meld and the cake to absorb the syrup fully.
Description
This legendary potluck favorite is the ultimate crowd-pleaser. It features a dense yellow cake base that is thoroughly soaked in a warm, spiced pineapple and sugar syrup, ensuring every bite is incredibly moist. The real magic happens with the topping: a rich, fluffy layer of instant vanilla pudding mixed with thawed Cool Whip and sweetened shredded coconut. The flavor profile is a perfect balance of tropical fruit acidity and sweet, creamy dairy. It’s not just a dessert; it’s a nostalgic comfort food experience. Best served chilled, this cake is ideal for summer barbecues, holiday gatherings, or any occasion where you need a no-fuss dessert that disappears quickly. Let it sit for a few hours to allow the flavors to meld and the cake to absorb the syrup fully.
Ingredients
- 1 box yellow cake mix
- 1 large can crushed pineapple with juice
- 1 cup sugar
- 2 small packages instant vanilla pudding mix
- 1 pkg frozen coconut (optional)
- 1 large container Cool Whip or equivalent
Directions
- 1 Bake the yellow cake mix as directed on the box in a greased and floured 9 x 13 inch pan. Allow the cake to cool completely in the pan.
- 2
In a saucepan, combine the crushed pineapple (with its juice) and the sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat.- 3
Using the handle of a wooden spoon, poke holes evenly throughout the cooled cake. Pour the hot pineapple-sugar mixture over the cake, allowing it to soak into the holes.- 4
In a large bowl, prepare the instant vanilla pudding mix according to the package directions. Fold in the thawed Cool Whip and half of the shredded coconut until well combined.- 5
Spread the pudding mixture evenly over the top of the pineapple-soaked cake. Sprinkle the remaining coconut over the top. Refrigerate for at least 4 hours or overnight before serving to allow the cake to set and absorb the flavors.NoteFor a less sweet version, you can use unsweetened crushed pineapple and reduce the amount of sugar in the soaking syrup.
Substitute the Cool Whip with freshly whipped cream for a more homemade texture and flavor.
You can experiment with different cake and pudding flavors, such as chocolate cake with chocolate pudding and toasted coconut.
This cake tastes best when made a day ahead, giving the cake plenty of time to absorb the pineapple syrup.
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