Description
Paula Deen’s Better Than Sex Cake delivers a sinful chocolate experience that melts hearts with its rich layers of pineapple-infused cake, whipped cream, and caramel. Chocolate lovers will savor each indulgent bite of this classic Southern dessert that promises pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 1 (18.25 oz) box yellow cake mix, plus ingredients to prepare
- 1 (20 oz) can crushed pineapple
- 1 cup flaked sweetened coconut, toasted
Creamy Components:
- 1 (3.4 oz) box French vanilla pudding mix, plus ingredients to prepare
- 1 ½ cups heavy cream
Sweetener:
- 1 ⅓ cups sugar
Instructions
- Prepare the oven by heating to 350°F (175°C), ensuring the rack is positioned in the center for even baking.
- Mix the yellow cake batter according to package instructions, carefully folding ingredients to maintain a smooth consistency. Generously grease a 13x9x2-inch (33x23x5 centimeters) baking pan with butter or cooking spray.
- Carefully transfer the cake batter into the prepared pan, spreading it evenly with a spatula to create a uniform surface. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, create the pineapple mixture by combining crushed pineapple and 1 cup (200 grams) of granulated sugar in a medium saucepan. Heat over medium temperature, stirring continuously until the mixture reaches a gentle boil.
- Remove the pineapple mixture from heat and let it cool for 5-7 minutes, allowing the flavors to meld together.
- Once the cake is removed from the oven, immediately use a fork to create multiple holes across the entire surface, ensuring even pineapple absorption.
- Gently pour the warm pineapple mixture over the hot cake, allowing it to seep into the holes and create a moist, flavorful base.
- Prepare the vanilla pudding according to package directions, whisking carefully to prevent lumps from forming.
- Spread the prepared pudding evenly over the pineapple-soaked cake, creating a smooth layer that covers the entire surface.
- Refrigerate the cake for 1-2 hours to allow the pudding to set and the flavors to meld completely.
- Prepare the whipped cream topping by beating heavy cream with the remaining sugar in a chilled mixing bowl until stiff peaks form.
- Carefully spread the whipped cream over the chilled cake, creating elegant swirls and peaks.
- Finish by sprinkling toasted coconut over the top, ensuring even distribution for a beautiful and delicious presentation.
Notes
- Poking Precision Matters: Enthusiastically stab the cake with a fork, creating numerous holes that will become delicious channels for the luscious pineapple mixture to seep through, ensuring maximum flavor absorption.
- Coconut Transformation: Golden-brown coconut requires constant attention during toasting, with quick stirring and eagle-eyed monitoring to prevent burning and achieve that perfect nutty crunch.
- Whipping Cream Secrets: Cold equipment is your secret weapon for creating dreamy, cloud-like whipped cream that stands tall and adds luxurious texture to your dessert masterpiece.
- Chill Factor: Patience rewards you with a supremely delectable cake – refrigerate for at least two hours to let the flavors meld into a harmonious symphony of tropical deliciousness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 339 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 64 mg