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Better Than Sex Cake
1 package yellow cake mix
1 can (20 oz) crushed pineapple in its own juice
3/4 cup sugar
2 packages instant vanilla pudding mix
3 cups milk
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
3/4 cup flaked coconut, toasted
In 13x9 pan, bake cake according to package directions.
In medium saucepan combine pineapple with its juice and sugar;
cook over medium heat, stirring occasionally, until thick and syrupy,
about 20 minutes. When cake is done, remove from oven and pierce
top with a fork at 1 inch intervals. Pour on pineapple mixture and
spread evenly over cake. Cool completely.
In medium bowl, combine pudding mix with mixer; blend until thick.
Spread over cooled cake. In medium bowl, beat cream until soft peaks form.
Add powdered sugar and vanilla; continue beating until stiff. Spread over cake.
Refrigerate 24 hours. Before serving sprinkle with toasted coconut. Makes 16 servings.
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