The Easiest, Sexiest Cake In The World Recipe

Name: The Easiest, Sexiest Cake In The World
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 Tablespoons Butter, For The Pan; 2 Tablespoons Flour (for The Pan); 1 whole Lemon; 1 box (18 1/4 Oz. Size) Vanilla Cake Mix; Additional Required Ingredients Specified On Cake Box (typically Water, Eggs And Oil); 2 teaspoons Vanilla; FOR THE CUSTARD:; 1 box (3 Oz. Size) Instant Vanilla Pudding Mix; 2 cups Cold Milk; FOR THE FINISH:; 1 can (14 Oz. Size) Crushed Pineapple (or Sub 1 Cup Fresh Chunks For The Can); 1 cup Shredded Coconut; 2 cups Heavy Cream; 4 Tablespoons Powdered Sugar

Servings: persons

FOR THE CAKE:
2 Tablespoons Butter, For The Pan
2 Tablespoons Flour (for The Pan)
1 whole Lemon
1 box (18 1/4 Oz. Size) Vanilla Cake Mix
Additional Required Ingredients Specified On Cake Box (typically Water, Eggs And Oil)
2 teaspoons Vanilla
FOR THE CUSTARD:
1 box (3 Oz. Size) Instant Vanilla Pudding Mix
2 cups Cold Milk
FOR THE FINISH:
1 can (14 Oz. Size) Crushed Pineapple (or Sub 1 Cup Fresh Chunks For The Can)
1 cup Shredded Coconut
2 cups Heavy Cream
4 Tablespoons Powdered Sugar

1
Preheat oven to 350 F. Grease and flour two 8-inch round cake pans.
2
Juice and zest the lemon. Set aside.
3
Prepare cake batter according to the box instructions. Add the lemon zest and juice and vanilla and mix until just combined.
4
Pour batter into the prepared cake pans and bake 20-25 minutes, until you can smell the cakes and a toothpick inserted into the center of a cake comes out clean.
5
Make the instant pudding by stirring the mix powder with cold milk. Chill in refrigerator while the cake is baking.
6
Clean and chop fresh pineapple, if using. Mash with a fork. Measure about 1 cup. Set aside.
7
Transfer coconut to a non-stick pan and set onto the stove at medium-high heat until fragrant and toasty. Remove from heat and set aside to cool.
8
Remove cake from oven. After 10 minutes, flip cakes onto a wire rack. Use a fork to poke holes into the cakes, but only poke about halfway through. Top each with crushed pineapple and allow them to finish cooling.
9
While the cakes are cooling, whip the heavy cream with the powdered sugar until thickened to your liking.
10
Spread the vanilla pudding over the pineapple-topped cakes. Spread the whipped cream over the pudding layer. Stack the two cakes on a cake platter. Sprinkle toasted coconut on top.
11
Chill in the refrigerator for at least one hour. Serve with icy homemade lemonade.
12
Inspired by Cakespy.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CAKE:, 2 Tablespoons Butter, For The Pan, 2 Tablespoons Flour (for The Pan), 1 whole Lemon, and more.

Yes, The Easiest, Sexiest Cake In The World falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Easiest, Sexiest Cake In The World

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions