Well the name of this says it it all. I came across this recipe from Paula Deen years ago, and thought the name was so hilarious I just had to try it.
The cake is very simple and easy to make, extremely delicious as well. It consists of a box cake mix, vanilla pudding, crushed pineapple, home made whipped cream, and toasted coconut. Most people have all of these ingredients in there house…..errrr…well maybe that’s just me. I’ll have to make a post soon of my pantry staples. You never know when you need to whip up cake or casserole in a flash.
Now just a few tips. I adapted this recipe a little bit from the original. I always add almond extract to my whipped cream when making. I also use powdered sugar. I find that it dissolves and blends better into the whipped cream. When making the whipped cream, it’s always easiest to have your bowl cold before hand. When the peaks start to get soft, start adding in the powdered sugar. When the peaks are firm, it is done. You can tell if they are soft or firm by lifting up your beater, if the whipped cream falls over and does not hold up tall to a “peak” then it is still soft. Once it holds tall and firmly stands to a peak it’s ready.
You can also add a little vanilla or almond extract to your cake mix. I always do this part when making any kind of boxed cake. White cake mix works well for this recipe also.
This is a poke cake recipe. As soon as the cake comes out of the oven you will poke holes all over the top of the cake with a fork. Then pour your pineapple mixture all over the top and let it absorb into the cake. It will make a very moist and light cake.
You then spread the pudding all over the top of that, followed by the home made whipped cream, and finished with toasted coconut. It really is so amazing. I have made many variations of this cake with peaches, cherries, bananas, and also different types of puddings. Topping it from things like crushed cookies, toasted pecans, maple syrup. The combinations for these types of cakes are really endless.
Did I mention I was in Arkansas this past weekend for a wedding!! My cousin, Randall, got married to a gorgeous girl named Jessica. Welcome to our crazy family!! Well anyway she had a delicious white cake for her wedding, I wish I had a picture to show you guys. I decided to make this post in case she wanted to make it for her new groom. I wish you guys many many years of happiness ahead!!
Now does this recipe live up to its name…..that’s for all of you to decide.
Is it really better than sex cake?
- 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
- 1 (20-ounce) can crushed pineapple
- 1 cup sugar
- 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon almond extract
- 1 cup flaked, sweetened toasted coconut
Preheat oven to 350 degrees F.
Prepare yellow cake mix as directed, adding 1 teaspoon of vanilla or almond extract.
Pour into greased 13 by 9 by 2 inch pan. Bake 28 to 30 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 powdered sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.