Better Than Sex Cake

For a dessert to earn that name, it's got to be made of chocolate, but this was pretty good. My husband sure enjoyed it. I combined two recipes from allrecipes.com to get this version.

1 (18.25) lemon cake mix
1 can Mountain Dew
1 (20 oz) can crushed pineapple
3/4 c. sugar
2 pkgs. vanilla pudding (would probably be good with white chocolate or lemon pudding too)
3 c. milk
1 c. heavy whipping cream
1/4 c. powdered sugar
1 t. vanilla
3/4 c. flaked coconut
1/2 c. chopped pecans

Prepare cake in 13x9 in pan replacing the water with Mountain Dew.

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.

To toast coconut, place coconut on a cookie sheet at bake at 350 degrees for 10-15 minutes. Repeat with pecans, if desired.