Paula Deen Better Than Sex Cake

This easy Better Than Sex Cake by Paula Deen is a delicious dessert that combines layers of pineapple, vanilla pudding, and whipped cream over a moist yellow cake, topped with toasted coconut for extra flavor. Perfect for gatherings, this chilled treat is a crowd-pleaser that’s simple to make!

Ingredients Needed:

• 1 (3.4 oz) box French vanilla pudding mix, plus ingredients to prepare
• 1 ⅓ cups sugar
• 1 (20 oz) can crushed pineapple
• 1 (18.25 oz) box yellow cake mix, plus ingredients to prepare
• 1 ½ cups heavy cream
• 1 cup flaked sweetened coconut, toasted

How To Make This Better Than Sex Cake:

1. Preheat the Oven: Set oven to 350°F (175°C).
2. Bake the Cake: Prepare the yellow cake mix according to package instructions. Grease a 13x9x2-inch pan, pour in the batter, and bake for 30 to 35 minutes.
3. Cook Pineapple Mixture: In a saucepan, combine the crushed pineapple and 1 cup of sugar. Bring to a boil over medium heat, stirring constantly, then remove from heat and allow it to cool slightly.
4. Pierce the Cake: Remove the baked cake from the oven. Use a fork to poke holes across the top, then pour the pineapple mixture evenly over the warm cake. Set aside to absorb.
5. Prepare Pudding: Follow the package directions to make the vanilla pudding, then spread it over the pineapple-soaked cake. Refrigerate until fully chilled.
6. Make Whipped Cream Topping: In a mixing bowl, whip the heavy cream with the remaining sugar until stiff peaks form. Spread this whipped cream over the chilled cake and sprinkle toasted coconut on top.

Recipe Tips:

• Piercing the Cake: When poking holes in the cake, be generous with the fork marks to help the pineapple mixture soak deeply into the cake for extra moisture and flavor.
• Toasting Coconut: Toast the coconut in a dry skillet over medium heat, stirring frequently until golden brown. Keep a close watch, as coconut can burn quickly.
• Whipped Cream: For best results, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping the cream. This helps achieve a stiffer, fluffier texture.
• Serve Chilled: This cake tastes best when it’s well-chilled, allowing the flavors to blend together. Refrigerate for at least 2 hours before serving.

How To Store:

• In the Fridge: Cover the cake tightly with plastic wrap or store it in an airtight container and refrigerate for up to 3 days.
• In the Freezer: Slice the cake into individual portions, wrap each piece tightly with plastic wrap, and place in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw slices in the refrigerator overnight.

Nutrition Facts:

• Calories: 410
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 75mg
• Sodium: 290mg
• Total Carbohydrates: 49g
• Dietary Fiber: 1g
• Sugars: 37g
• Protein: 4g

Try More Paula Deen Recipes:

• Paula Deen Mini Cheesecake
• Paula Deen Pecan Cheesecake Pie
• Paula Deen Apple Caramel Cheesecake
• Paula Deen Red Velvet Cake

Paula Deen Better Than Sex Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: B Better Than Sex Cake

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: minutesTotal time:1 hour Servings:12 servingsCalories:410 kcal Best Season:Suitable throughout the year

Description

This easy Better Than Sex Cake by Paula Deen is a delicious dessert that combines layers of pineapple, vanilla pudding, and whipped cream over a moist yellow cake, topped with toasted coconut for extra flavor. Perfect for gatherings, this chilled treat is a crowd-pleaser that’s simple to make!

Ingredients

• 1 (3.4 oz) box French vanilla pudding mix, plus ingredients to prepare
  
• 1 ⅓ cups sugar
  
• 1 (20 oz) can crushed pineapple
  
• 1 (18.25 oz) box yellow cake mix, plus ingredients to prepare
  
• 1 ½ cups heavy cream
  
• 1 cup flaked sweetened coconut, toasted

Instructions

1. Preheat the Oven: Set oven to 350°F (175°C).
   
2. Bake the Cake: Prepare the yellow cake mix according to package instructions. Grease a 13x9x2-inch pan, pour in the batter, and bake for 30 to 35 minutes.
   
3. Cook Pineapple Mixture: In a saucepan, combine the crushed pineapple and 1 cup of sugar. Bring to a boil over medium heat, stirring constantly, then remove from heat and allow it to cool slightly.
   
4. Pierce the Cake: Remove the baked cake from the oven. Use a fork to poke holes across the top, then pour the pineapple mixture evenly over the warm cake. Set aside to absorb.
   
5. Prepare Pudding: Follow the package directions to make the vanilla pudding, then spread it over the pineapple-soaked cake. Refrigerate until fully chilled.
   
6. Make Whipped Cream Topping: In a mixing bowl, whip the heavy cream with the remaining sugar until stiff peaks form. Spread this whipped cream over the chilled cake and sprinkle toasted coconut on top.

Notes

• Piercing the Cake: When poking holes in the cake, be generous with the fork marks to help the pineapple mixture soak deeply into the cake for extra moisture and flavor.
• Toasting Coconut: Toast the coconut in a dry skillet over medium heat, stirring frequently until golden brown. Keep a close watch, as coconut can burn quickly.
• Whipped Cream: For best results, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping the cream. This helps achieve a stiffer, fluffier texture.
• Serve Chilled: This cake tastes best when it’s well-chilled, allowing the flavors to blend together. Refrigerate for at least 2 hours before serving.
  

Keywords:Paula Deen Better Than Sex Cake