I discovered this recipe tucked inside a box of newspaper clippings at the cabin where we stayed a few weeks ago. The original source was not identified, but I decided to try it because so many people rave about desserts called “Better than Sex Cake.”
It turns out there are at least two versions of that famous cake. One popular version uses chocolate cake soaked in caramel and sweetened condensed milk, then finished with whipped cream. The recipe below is a different take: creamy layers built over a buttery pecan crust. It was delicious, but in taste tests among friends we agreed it wasn’t quite the mind-blowing confection the name implies — so we cheekily renamed it “Not Better than Sex Cake.”
Not Better than Sex Cake
Layer 1 (Crust):
1 ½ cups all-purpose flour
1 ½ sticks (12 tablespoons) unsalted butter, softened
1 cup finely chopped pecans
Combine the flour, softened butter, and chopped pecans until a cohesive dough forms. Press the mixture evenly into the bottom of a 9×13-inch baking pan. Bake at 325°F (165°C) for about 25 minutes, or until the edges are lightly golden. Remove from the oven and allow the crust to cool completely before assembling the remaining layers.
Layer 2 (Cream Cheese Layer):
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ (powdered) sugar
1 cup Cool Whip (from a 9-ounce container; reserve the remaining Cool Whip for topping)
Beat the softened cream cheese with the powdered sugar until smooth and free of lumps. Fold in 1 cup of Cool Whip until the mixture is light and fluffy. Spread this cream cheese layer evenly over the cooled crust.
Layer 3 (Pudding Layer):
1 (3.75-ounce) package instant vanilla pudding
1 (3.75-ounce) package instant chocolate pudding
4 cups cold milk
In a large bowl, whisk together both pudding mixes and the cold milk. Beat for about 2 minutes, or until the pudding begins to thicken. Spread the pudding mixture evenly over the cream cheese layer, then smooth the top.
Finish by spreading the remaining Cool Whip over the pudding layer. Grate or shave chocolate over the top for an attractive garnish. Chill the dessert in the refrigerator for several hours or up to two days to allow the layers to set and the flavors to meld. Serve chilled, slicing into squares.
This version is an easy, make-ahead layered dessert that combines a nutty, buttery base with a tangy cream cheese center and a creamy pudding topping. It’s perfect for potlucks, family gatherings, or anytime you want a crowd-pleasing no-fuss treat. If you prefer a sweeter or richer profile, experiment by adding a drizzle of caramel over the pudding before adding the final Cool Whip layer, or substitute pecans with walnuts for a different flavor.