This pineapple better-than-sex cake is created with whipped cream, canned pineapple, vanilla pudding, and yellow cake mix. It tastes good! Any leftovers must be refrigerated.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 day 30 mins |
| Total Time: | 1 day 1 hr 20 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 (20 ounce) can crushed pineapple with juice
- ¾ cup white sugar
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 3 cups milk
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ¾ cup flaked coconut, toasted
- ½ cup chopped pecans
Instructions
- Prepare and bake cake mix according to box directions for a 9×13-inch cake pan.
- While the cake is baking, combine pineapple with juice and white sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with a fork at 1-inch intervals. Pour pineapple mixture over cake. Cool completely.
- When cake is almost cool, 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.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 376 mg |
| Sugars | 38 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The only changes that I made were that I put some coconut flavoring into the cake batter and when making the whipped cream, I used 1 cup of coconut cream and 2 cups of milk. It came out so good that I was told that I’d have make it every Thanksgiving and Christmas 🙂
This cake was so scrumptious that I ate it out of the pan with just a fork!!!! I used the pineapple supreme cake mix. I sliced up some fresh sliced strawberries on top of the pineapple layer. I cheated and used cool whip too!!! I used the coconut cream pudding. I used 2 1/2 cups of almond milk to make the pudding. The consistency was perfect! It is an absolute must to allow the cake to sit over night. The flavor develops amazingly!!! I omitted the nuts and toasted coconut. There was enough coconut in the pudding and my family doesn’t like desserts with nuts in them!!This was a delicious and fantastic addition to our family bbq!!! Great summer dessert!!!
This was not what I was hoping for. The box mix cake taste was dominant. It tasted kind of like an upside-down pineapple cake without the brown sugar butter mixture but with whipped cream.
This is delicious!!
I was given this recipe years ago by a dear neighbor who has since passed — and I lost it! Lady that she was, Margaret called it “Better than Brad Pitt” cake. Thank goodness for Allrecipes (my favorite “go to” site). I found it and can make it again. In Margaret’s recipe, there are no nuts and the coconut is not toasted. Couldn’t eat it any other way! Of course, it’s gone in a jif! We love this cake!
I made this but, I added sliced bananas between the pineapple and pudding, and after topping it with the toasted coconut, I drizzled chocolate syrup across the top. Maybe it is over the top, but…
I made it exactly as directed, and it turned out perfectly! The toasted coconut on pecans on the top really give it the perfect layer of crunch!
I followed the directions as stated, no changes, no substitutions, and the cake came out delicious! I received tons of compliments!
This is our favorite version of this recipe, my ten year old son requests this for his birthday every year over a store bought cake.
Great starter recipe, gave it four stars cause with a couple tweaks it becomes amazing. When baking the cake, replace the water called for on the box with coconut milk. ( I like to use the regular yellow betty crocker cake mix) Also, use coconut milk to make the pudding. YUMMMMMMMM!
I did follow suggestions from other reviewers, using coconut cream pie pudding and pineapple flavored cake. On the pineapple syrup, I added a bit of cornstarch because I don’t like my cake soggy. It tastes much better if you refrigerate it for 24 hours. This recipe is a keeper!!! Delicious!
I made this for a New Years party we attended this year and everyone raved about it! I did however make a few changes. – I used lemon cake mix instead – I used cool whip instead of icing (I was pressed for time) – I didn’t add the coconut I’ve already made this twice, and plan to make it again! Thanks Mary!
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.
I customized the recipe by using pineapple juice instead of water, layering the cake first with pineapples, then vanilla pudding, then bananas, then strawberries(frozen/sweetened), then strawberry or regular whipped topping.
excellent
LOVED IT! AWESOME! I NIXED THE COCONUT THOUGH AS THE BF DOESNT CARE FOR IT. IT WAS MOIST AND HAD A MILLION FLAVORS HIT ME AT ONCE! LIKE A CAKE ON STEROIDS 🙂
Also good when you add 3 sliced bananas on top of the pudding mixutre.
Excellent! Cut sugar to 1/2 cup added to the pineapple and 2 Tbsp confectioners’ sugar to the whipping cream. A HUGE hit!!
This is an excellent recipe! It makes a super moist cake. Whenever I go to family dinners, people want me to bring this cake. One wouldn’t think it would be a good cake since it’s a simple boxed cake, but it is delicious! I use sugar free vanilla pudding. Still has a good flavor but with less calories. Noone knows the difference. Definately make this the night before. It allows the juices to go down into the cake.
WOW!! wow, wow, this is absolutely a must have in any mothers recipe box. Delicious. Wouldn’t change a thing. I may attempt to substitute pineapples for mandarin oranges or maraschino cherries. This’ll be a birthday tradition for sure!
A little messy, but soooo sinful! I used regular cool whip instead of making my own with the whipping cream, kind of a last minute decision, but works fine! Will definitely make this again!!