Total Time
20mins
Prep 20 mins
Cook 0 mins

This recipe came from my SIL's church cookbook.

Ingredients Nutrition

Directions

  1. Mix cake as directed on package and bake in greased 9x11 glass dish until done.
  2. Watch carefully not to overcook because it will be thinner than usual.
  3. Let cool.
  4. Mix together cream cheese, vanilla pudding, and milk.
  5. Pour over cake in the glass dish.
  6. Layer pineapple, Cool Whip and nuts. Refrigerate. .
Most Helpful

5 5

I picked this cake to make for the cake-a-thon for ChefIAm. This is very similar to a cake my mother used to make years ago. I think my mother's recipe just used the pudding without the added cream cheese. The cream cheese is where I had the problem, it separated from the pudding mixture while mixing it all together. I would change directions to say, soften cream cheese to room temperature, mix pudding and two cups milk, then fold in soften cream cheese. This is a delicious, not too sweet, moist cake. Will definitely be making this again with the above recommended changes.

5 5

I grew up on this cake! My moms been making it for years. I have made it a couple times now as an adult. Only difference is we use lemon flavored cake.

5 5

This is delicious. I never knew it was called Better Than Sex, but it's fitting. I've always had problems with the cream cheese lumping up too. This time I waited until it was completely room temperature, but it still created lumps when it came into contact with the cold pudding. I actually think this time it was too warm compared to the pudding. So the last time I made it, I sort of tempered it by creaming the cheese until smooth then added the pudding by whisk a little at a time. That worked for me and I'll do that from now on.