Better than {Some} Sex Cake

Is there really a cake that could be better than SEX?  I ask myself. 

This is the cake that I served my DnD buddies when they came over Friday night.  I asked them, "Well, what's the verdict?  Is it better than SEX?".

As you can imagine this conversation lasted quite a while.  There was much contempla-tion, argumen-tation and consumption-tation.

For some of us who like to indulge it took three pieces to come to a decision.  There were the quickie decision makers who decided within minutes.  And there were those who held out and made a decision after about a half hour or so.

It was decided that this cake is better than SOME SEX.  "It all depends on the partner" was the final verdict.

The discussion continued days after the DnD boys left with my hubby and I finding ourselves bonding around the kitchen island in the middle of the night eating cake.

I say eating but that doesn't even begin to describe the way the hubby indulges.  Whipped cream is all over his mouth and he has this huge grin on his face while he's stuffing the cake in to his mouth.  He lets me know that this cake will bring out anyone's O face.

"You should put that on your blog when you blog about this cake!".  Oh, don't worry honey, I will!  I did.

Try for yourself and let me know the verdict!

Better than {Some} Sex Cake
Yield: 18 servings

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Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 1 (20 ounce) can crushed pineapple with juice
• 3/4 cup white sugar
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3/4 cup flaked coconut, toasted

Instructions:

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 just before serving. Refrigerate leftovers. 

Adapted from www.allrecipes.com