Monday, August 16, 2010

In The Kitchen: Is It Really Better Than Sex Cake?

I will admit I had reservations about trying this Paula Dean recipe because of my little preconceived notions; you see it called for "yellow cake mix"and well, it kinda threw me off. But alas, I was craving sweets yesterday and I thought I would give it a try.

I should learn to be more trusting, as Paula Dean has yet to let me down.This was hands down the best cake I've made this year; the flavors are clean, the cake super moist, and the whip cream frosting is sweetened to perfection. If you can make a boxed cake, you can definitely make this! Maybe next time I make this I will add dried cherries for more texture.

Is It Better Than Sex Cake - Recipe Courtesy of Paula Dean

  • 1 (18.25-ounce) box yellow cake mix plus ingredients to prepare
  • 1 (20-ounce) can crushed pineapple
  • 1 1/3 cups sugar
  • 1 (3.4-ounce) box French Vanilla pudding, plus ingredients to prepare
  • 1 1/2 cups heavy cream
  • 1 cup flaked, sweetened toasted coconut


Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 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 remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

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  1. I love yellow cake! Looks so good!

  2. My friend's mom adds a layer of strawberries to hers and it is so divine.

  3. Looks sooo good :)

  4. I must try this!! I think I'll add a layer of strawberries like Deys suggested. Love the new layout sis ♥

  5. I am going to bake this saturday.

  6. hey,
    just wanted to pass on a recipie of mine - its super naughty, but gorgeous!
    You need 2 8inch round tins greased and lined with baking/parchement paper.
    175g Self raising flour
    175g Caster Sugar (fine sugar)
    175g Butter 3 medium Eggs
    Heaped tea spoon of Baking Poweder
    2 table spoons of coccoa powder (Dark)
    Sift the flour from a hight to get air (and the baking powder).
    Sift the Sugar also, keeps mix fine.
    Add the butter and crack in all the eggs and mix altogether with a whisk, electric if you have it, (if mix is a bit too thick a little drop of milk)- bake on middle shelf for 30mins per cake (i do sperate as my oven i small), I also cover with baking paper to stop some crisping.... you want Gas 3 (not sure what conversion is but you'll find it online, same with measurements).
    Once both cooked (knife will come out of cake clean and will be soft and songey to touch). Let cool.
    Then for the filling, chocolate butter cream....
    You want Icing Sugar - 150g and the same butter and a large table spoon of coccoa poweder ( you can add the Icing Sugar gradually to get required sweetness), this should all be mixed together, then spread finely on middle layer then place top layer on and then add the rest to cover the top of the cake! I also add Mint Aero by Nestle by crumbling it up and sprinkling it on the buttercream both top and middle layer and adding chunk round edges - seriously naughty and delicious.
    Click on my FB link and you'll find a pic in my randoms album!
    Enjoy xx

  7. Here is the link!!/photo.php?pid=6789210&id=537223131&ref=fbx_album
    Thanks Kez

  8. Made this yesterday... AMAZING!


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