Imagine my surprise when, a couple weeks ago, I was leafing through a thrifted recipe box full of cards written by an elderly lady and came across a recipe for "Better-Than-Sex Cake." After a fit of giggles (because that's how mature I am), I knew I had to include this recipe in my Valentine's Day Thrifted Kitchen series (see previous recipes here, here, here and here).
It's suppose to bake in a 9x13 pan, but I'm a little tired of big cakes at this point, so I decided to make cupcakes instead. Doing it this way does require a little more finesse as you add on layer after layer, but I think the tediousness was definitely worth it, especially if you have some cute Valentine's Day liners to serve them in. It also means you don't need as much of the pineapple mixture or the pudding, so I would half both of those if you're not making the big cake version.
Other than that, I didn't change the recipe one lick.
Courtesy of the Elderly Lady Who Lived on Potomac
Makes 24 cupcakes
1 box two-layer yellow cake mix (and whatever the box says you need to make the cake)
1 20-ounce can crushed pineapple in juice
1 cup granulated sugar
1 large package regular vanilla pudding mix (and whatever package says you need to make it)
1 8-ounce tub of whipped topping
Bake cake according to package directions in a 9x13 pan (or in lined cupcake pans).
In saucepan, combine pineapple (with juice) and sugar. Bring to a boil, heating and stirring until sugar dissolves.
Poke holes in cake (a wooden skewer or toothpick works great), then spread pineapple mixture onto cake.
Prepare vanilla pudding according to package directions.
(Once it's set) top cake with pudding, spreading it to the edges.
Cover with foil and let set overnight in refrigerator.
At serving time, spread whipped topping over cake. Sprinkle with coconut.
So...are these cupcakes really better than sex? Well...I've never been a girl to kiss and tell. ;-)