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Better than Sex Cake IV

Better than Sex Cake IV

"Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!"
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servings 323 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
  2. While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
  3. Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
  4. Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.

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Read all reviews 83
  1. 113 Ratings

Most helpful positive review

Made into cupcakes so easier to pass out at work and WOW! I altered the recipe though and it was even better than the original. Try coconut creme pudding (Jell-O makes it), and pineapple supre...

Most helpful critical review

The name is certainly fake advertisement (or at least for some people sake, I hope so…). 1st of all, I would not suggest this cake for the winter time, I made it yesterday by the recipe and it ...

Most helpful
Most positive
Least positive

Made into cupcakes so easier to pass out at work and WOW! I altered the recipe though and it was even better than the original. Try coconut creme pudding (Jell-O makes it), and pineapple supre...

Everybody loves it!!!. The last time a baked it,I replaced the water for coconut milk. It was even better. Silvia R.

I took this to a work potluck. I used Cool Whip and ommitted the nuts and coconut. I wasn't sure about how it would taste w/ the pudding, but it turned out really moist and yummy!

I made this for a Father's Day cookout, and everyone loved it! My grandmother said it is the best cake she's ever had. I used cool whip for the frosting to save some calories, and i thought it w...

You MUST let this cake sit overnight to get its full flavor! I made this on a Saturday, early afternoon and followed directions up to the point of the whipping cream. I covered and put in the ...

I eliminated the nuts and cheated by using Cool Whip. It was soooo moist and scrumptious. Not a morsel remained!

This cake was GREAT!! I couldn't stop eating it...(literally) LOL I found that I should have left it in the pan, I tried to take it out, and it got VERY messy when I tried to put the pudding a...

I bake a cake once a week for my elderly mom, so finding new ones is a challenge. She loved this one, and she's picky. I did tweak it a bit: I used a french vanilla cake mix and I poked the hole...

My family really loved this recipe. It was relatively easy to prepare and a nice change of pace. The coconut and nuts add crunch to the sweetness of the pudding and cake. Next time I will try sa...

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