Better than Sex Cake IV

Better than Sex Cake IV

Mary Rudd 0

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

Ingredients {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • 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

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  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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Reviews 81

  1. 110 Ratings

Ann McGibbon Lowder

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!


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!