Better than Sex Cake

 

I grew up with this cake, and I LOVE IT!! The name always cracked me up, being only 10 when I realized what this cake was named didn’t help the giggles. Now that I am a supposed “grown up”, I still love this cake but for different reasons. I love the memories it brings about family reunions and my mother’s family and the innocence of being young! Enough with my childhood, haha. This cake is so easy, but it’s a plan a head cake! Enjoy!!

Better Than Sex Cake:

• 1 yellow cake mix
• ¾ c granulated sugar
• 3 c whole milk
• ¼ c powdered sugar
• ¾ c sweetened coconut
• 8 oz can crushed pineapple with juice
• 2 (3½oz) instant vanilla pudding
• 1 c whipping cream
• 1 tsp vanilla

Bake cake as directed. In a medium sauce pan combine the granulated sugar and pineapple (juice and all). Whisk together over medium heat until the mixture becomes thick and a consistency of syrup.

As soon as the cake comes out of the oven poke holes an inch apart all over the cake. Pour the pineapple mixture evenly over the cake. Let the cake completely cool.

Mix the instant pudding and milk together with an electric mixer on medium 3-4 min until the mixture is very thick. Spread onto cake evenly.

Whip together the whipping cream and vanilla until soft peaks form. Blend in the powdered sugar until still peaks form. Spread over cake evenly.

Refrigerate for 24 hours. Top with coconut before serving.

Source: Adapted from a family recipe

Blackberry Coffee Cake

This recipe is one of my favorites, for many reasons. One, it’s so simple and the end result is so delicious!

Two, who doesn’t love cream cheese and blackberries…??

You will need:

Streusel Topping:

• 1/3 c all-purpose flour
• 1/3 c granulated white sugar
• 1/2 tsp ground cinnamon
• 1/4 c cold unsalted butter

Cream Cheese Filling:

• 8 oz cream cheese – room temperature
• 1/4 c granulated sugar
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1 tbs lemon zest
• 1 tbs all-purpose flour

Cake Batter:

• 1 c all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1/4 c unsalted butter – room temperature
• 1/2 c granulated white sugar
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1/3 c milk
• 1 c fresh blackberries

Preheat Oven – 350° F

Prep: Butter a 9 inch springform pan, and line the bottom with parchment paper. Set aside.

For Streusel topping: Mix together the flour, sugar, and cinnamon. Cut in the cold sugar with a pastry blender until it resembles course crumbs, set aside.

Cream Cheese Filling: Beat the cream cheese until smooth and creamy. Add the remaining ingredients and mix well. Set aside.

Cake Batter: Wisk together the flour, baking powder, and salt. Set aside. With your electric mixer, using the paddle attachment cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla, beat until completely combined. Make sure to scrape the sides and bottom.  Add the flour alternately with the milk. Beat only until combined.

Assemble!!

Spread the cake batter in the bottom of the pan, push up slightly on the sides of the pan. Next, spread the cream cheese filling over the cake batter, evenly drop the blackberries over the filling. Finally top with the streudel mixture!

Bake for 60-70 min – or until a toothpick inserted in the middle comes out clean.

Remove to a wire rack to cool to room temperature. Best if served slightly warm to room temperature.

Yield: 8 servings

*Source – Joy of Baking