Pina-colada Better Than Sex Cake

I'm sure you have heard of the traditional "Better than Sex Cake" or some prudes like to call it "Better than Robert Redford Cake"...(uhhhh so 1970's). The chocolate version uses chocolate cake, caramel topping, toffee bits, and whipped cream. It is quite good, but I think I like the tropical vanilla version better. I first tried this recipe when my sister Lana made it for her husband's birthday...it is his favorite cake. I LOVED it! There was something about the flavor combination that just made me say, "This is to die for...". I immediately went home and made the cake for my family. The reason why this recipe is different because instead of using vanilla pudding, you are using sweetened condensed milk, and this is what gives it the TDF factor! This dessert is so simple, you can't mess it up, and you only need a few ingredients. There are so many different combinations that you could use if you don't like pineapple, for instance you could used sugar coated strawberries or any berry for that matter. The key to this cake is the time you let it refrigerate so that it gets really cold, and the cake absorbs all the sweetened condensed milk, and becomes incredibly moist and flavorful. YUM!

Pina-Colada Better Than Sex Cake

1 box yellow cake mix
1 can crushed pineapple
1 can sweetened condensed milk
1 container or frozen whipped topping or fresh whipped cream
1/3 c. toasted coconut (optional)

Bake cake according to directions on the box in a 9x13 pan, do NOT over cook! After hot cake come out of the oven, using the end of a large mixing spoon or fork, poke holes all over cake. Pour sweetened condensed milk over the cake, and spread to make an even layer. Drain crushed pineapple slightly, then coat the cake evenly with pineapple. Place cake in the fridge for at least 3 hours or up to 12 hours. When ready to serve, evenly spread whipped cream or whipped topping over the cake,and sprinkle with toasted coconut for garnish. Store in the fridge.