Better than Sex Cake IV

Read Reviews (78)

"Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!" — Mary Rudd

Directions

Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
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.
Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
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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Reviews More Reviews

Most Helpful Positive Review

Nov 14, 2004

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 supreme cake mix (I think by Duncan Hines) instead of the vanilla pudding and yellow cake mix. Also, for cupcakes you can use just 1 box of pudding and half the milk. Whipped cream stays firmer if you freeze the bowl you mix it in first. Try not to eat them all by yourself!

—AELOWDER

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Most Helpful Critical Review

Jan 20, 2011

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 was not what I was expecting. It was too cold to eat on such a cold day! The best thing about this was simply the box cake. The pudding was too much and the whipping cream mixture was so runny and simply sunk to the bottom. I appreciate the recipe, but I will not be making this one again.

—tambo

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106 Ratings

Dec 30, 2003

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

—SILVIA RUBIO

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May 21, 2003

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!

—FROZENPEACHES222

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Jun 18, 2006

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 was delicious that way--perfect for summer. I also omitted the pecans and put some sliced pineapple chunks on top for garnish. Delicious!

—Kate

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Nov 10, 2002

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

—MURRAY1987

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Apr 21, 2008

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 fridge for 8 hours. I used cool whip in place of the whipping cream. I did not cover the entire cake with the coconut and nuts (I used walnuts). Due to nut allergies and personal taste preference with some guests, I topped only some pieces with the coconut and nuts. This tasted good but much better the next day. I think if I were to make a BTSC again, it would be the "chocolate" type.

—GodivaGirl

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Mar 27, 2003

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 and whip topping on, but all the same, it was DELICIOUS!!! Thanks!

—OLC626

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Nutrition

Calories
323 kcal
16%

Carbohydrates
51.7 g
17%

Cholesterol
22 mg
7%

Fat
12.2 g
19%

Fiber
1.2 g
5%

Protein
3.4 g
7%

Sodium
376 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Better than Sex Cake IV

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 323
Calories from Fat: 109

% Daily Value *
Total Fat 12.2g 19 %
Saturated Fat 5.1g 25 %
Cholesterol 22mg 7 %
Sodium 376mg 15 %
Potassium 158mg 4 %
Total Carbohydrates 51.7g 17 %
Dietary Fiber 1.2g 5 %
Protein 3.4g 7 %
Sugars 38.3g
Vitamin A 6 %
Vitamin C 5 %
Calcium 13 %
Iron 7 %
Thiamin 13 %
Niacin 11 %
Vitamin B6 4 %
Magnesium 6 %
Folate 19 %

* 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.