Better Than Sex Cake #1
Submitted by rcd17
Tropical poke cake soaked in warm pineapple, layered with cream cheese pudding, sliced bananas, Cool Whip, cherries, pecans, and coconut. The ultimate no-bake-topping dessert.
YIELD
10 servingsPREP
30 minCOOK
30 minREADY
60 minThe name says it all, and this version goes full tropical.
A yellow cake baked with milk instead of water (richer crumb, right out of the gate) gets poked full of holes and drenched in hot crushed pineapple sweetened with sugar. That syrupy soak turns the cake into something almost custardy.
On top goes a thick layer of cream cheese blended with vanilla pudding, then sliced bananas, a cloud of Cool Whip, and a party of chopped cherries, pecans, and coconut.
It needs a few hours in the fridge to set, but the hardest part is staying out of it while you wait.
Kitchen Tips
- Use milk instead of water in the cake mix as the recipe directs. It makes the crumb denser and more moist, which holds up better under all that topping.
- Pour the pineapple over the cake while both are still hot. The holes will drink it right up.
- Slice the bananas just before assembling so they don’t brown. A squeeze of lemon juice helps if you’re making it ahead.
- Let the pudding layer set in the fridge before adding the banana and whipped topping layers, or everything slides around.
Ingredients
Directions
Mix cake mix according to directions, using milk instead of water.
Bake in 13×9 inch pan. When done, punch holes into it with a fork.
Heat pineapple and sugar, just to a boil. Pour this over hot cake.
Let cake cool completely Mix cream cheese with mixer until smooth.
Slowly add the 2 cups milk and pudding.
Spread this on cake and refrigerate until pudding is set.
Cover cake completely with sliced bananas. Cover bananas with a layer of Cool Whip.
Sprinkle with cherries, pecans and coconut.
Refrigerate several hours before serving.
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