Description
Million Dollar Cake is a luscious layered dessert featuring a moist yellow cake base topped with a creamy pineapple pudding mixture, whipped topping, and optional shredded coconut and nuts. This sweet and tangy cake is perfect for summer gatherings or any festive occasion, with rich flavors that meld beautifully after chilling.
Ingredients
Scale
Cake
- 1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
Filling and Topping
- 1 can (20 oz) crushed pineapple (undrained)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup sour cream
- 1 container (8 oz) whipped topping (thawed)
- 1 cup sweetened shredded coconut (optional)
- ½ cup chopped pecans or walnuts (optional)
- Maraschino cherries and extra pineapple for garnish (optional)
Instructions
- Preheat and prepare pans: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Prepare cake batter: Prepare the yellow cake mix according to the package instructions, typically combining the cake mix with eggs, oil, and water. Divide the batter evenly between the two prepared pans.
- Bake the cake: Bake the cake layers in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the cakes: Remove the cake pans from the oven and allow the cakes to cool completely in the pans on wire racks. This step ensures the filling won’t melt when applied.
- Mix the pineapple filling: In a large mixing bowl, combine the undrained crushed pineapple with the instant vanilla pudding mix. Stir well to distribute the pudding evenly throughout the pineapple.
- Add sour cream and whipped topping: Stir in the sour cream, then gently fold in the thawed whipped topping until the filling is smooth and well combined.
- Add optional mix-ins: If desired, fold in the shredded coconut and chopped pecans or walnuts to add texture and flavor.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the pineapple filling evenly over this layer. Then, top with the second cake layer and cover the entire top and sides of the cake with the remaining filling.
- Garnish and chill: Garnish the top with maraschino cherries, extra pineapple tidbits, or additional coconut if desired. Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the filling to set.
Notes
- This cake is best made a day ahead to enhance flavor development and improve texture.
- For a simpler presentation, the cake can be baked in a 9×13-inch pan instead of two round pans.
- For a less sweet version, substitute unsweetened crushed pineapple and reduce or omit optional toppings like shredded coconut and nuts.
