Millionaire’s Cake

Millionaire’s cake is super easy to make with a box of cake mix, vanilla pudding, cream cheese, crushed pineapple, and airy Cool Whip topping sprinkled with shredded coconut and maraschino cherries.

Why this recipe works

While this millionaire’s cake is quite different from the likes of millionaire’s bars or millionaire’s shortbread, which are similar to a Twix candy bar, this cake takes on a sweet and fruity vibe layered with pineapple, pudding, and cool whip topping. It tastes like a million bucks, hence the name! 

This cake is a refreshing spring or summer dessert perfect for potlucks with a crowd to feed. Plus, it comes together easily with simple ingredients so you don’t have to spend forever in the kitchen.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

Use room temperature ingredients to avoid lumps. If you end up with lumps, allow the mixture to warm up a bit and then mix again until smooth.

CAKE – We’re using a 9-ounce box of Jiffy yellow cake mix, though you can use half of a standard 15.25-ounce box of yellow cake mix as well. The reason we opted for 9-ounce Jiffy cake mix instead of a 15.25-ounce box of cake mix is because the volume of the other ingredients called for in this cake will take up more room than a 13×9 pan can fit. You can use a standard yellow cake mix – prepare as instructed on the label but transfer only half of the cake batter into the 13×9 pan. Bake for 15-20 minutes. Use the remaining cake batter to make cupcakes or a single layer 8-9” cake.

PINEAPPLE – Be sure to drain the crushed pineapple well. You can squeeze excess liquid from the pineapple with your hands or press the pineapple into a sieve to drain. Excess liquid will make the cake soggy. You can use pineapple pudding mix or add pineapple extract to the vanilla pudding mixture to boost the pineapple flavor in the cake.

TOPPING – 8 ounces of Cool Whip will lightly cover the top of the cake. For a thicker Cool Whip layer, use 12 ounces. 

How to Make Millionaire Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350°F or as directed on cake mix package instructions.
2. Beat together cake mix, egg, oil, and water for 2-3 minutes on high speed with a standing or hand mixer.
3. Spread the cake batter into a greased 13×9 glass baking dish and bake for 15 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. Allow cake to cool completely (approximately 45 minutes).
5. Meanwhile, combine vanilla pudding mix and milk in a large mixing bowl.
6. Add the softened cream cheese (cutting it into pieces will help it soften more thoroughly and mix evenly) to the pudding and beat with a hand mixer for 1-2 minutes until smooth and thickened.
7. Spread pudding mixture over the cooled cake.
8. Top with the drained crushed pineapple.
9. Spread Cool Whip over the top of the pineapple layer.
10. Garnish with shredded coconut and maraschino cherries, if desired.
11. Slice into 15 pieces and serve.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Garnish Millionaire’s cake with shredded coconut, maraschino cherries, and optional nuts such as chopped walnuts or pecans for added texture. Serve chilled. 

More Cake Mix Recipes

• Pineapple Poke Cake
• Pineapple Sunshine Cake
• Peach Cobbler Dump Cake
• Banana Pudding Poke Cake
• Cherry Cake with Cherry Frosting

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Millionaire’s Cake

Millionaire's cake is a refreshing spring or summer dessert perfect for potlucks with a crowd to feed. Plus, it comes together easily with simple ingredients so you don't have to spend forever in the kitchen.

4.96 from 24 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 15 servings

1 hour hr 20 minutes mins

Calories: 249

Author: Amanda Davis

Ingredients

• ▢ 9 ounce Jiffy yellow cake mix or half of a package of standard yellow cake mix
• ▢ 1 large egg at room temperature
• ▢ 2 Tablespoons vegetable oil
• ▢ ½ cup cold water
• ▢ 3.4 ounce package of vanilla instant pudding mix
• ▢ 2 cups milk room temperature, see notes below. Any fat content is fine, we use whole milk
• ▢ 8 ounces cream cheese softened at room temperature
• ▢ 20 ounces crushed pineapple drained well
• ▢ 8 ounces Cool Whip
• ▢ ½ cup shredded coconut for garnish. toasted or untoasted
• ▢ 15 maraschino cherries optional as garnish

Things You’ll Need

• ▢
  Hand mixer
• ▢
  13×9 baking dish
• ▢
  Offset icing spatula or rubber spatula

Before You Begin

• *If you use cold milk to mix the pudding, the cream cheese pieces will harden when mixing into the pudding mixture and the pudding mixture will be lumpy. Use room temperature ingredients to avoid lumps. If you end up with lumps, allow the mixture to warm up a bit and then mix again until smooth.
• We’re using a 9 ounce box of Jiffy yellow cake mix, though you can use half of a standard 15.25-ounce box of yellow cake mix as well. The reason we opted for 9 ounce Jiffy cake mix instead of a 15.25-ounce box of cake mix is because the volume of the other ingredients called for in this cake will take up more room than a 13×9 pan can fit. You can use a standard yellow cake mix – prepare as instructed on the label but transfer only half of the cake batter into the 13×9 pan. Bake for 15-20 minutes. Use the remaining cake batter to make cupcakes or a single layer 8-9” cake.
• You can use pineapple pudding mix or add pineapple extract to the vanilla pudding mixture to boost the pineapple flavor in the cake.
• Be sure to drain the crushed pineapple well. You can squeeze excess liquid from the pineapple with your hands or press the pineapple into a sieve to drain. Excess liquid will make the cake soggy.
• 8 oz. of Cool Whip will lightly cover the top of the cake. For a thicker Cool Whip layer, use 12 oz.
• Optionally add chopped pecans or walnuts as garnish if desired.
• Storage – Cover the cake with plastic wrap or an air-tight lid and store it kept in the refrigerator for up to 7 days.
• Freezing – To freeze the baked cake, wrap it well with plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
• Make Ahead – You can make Millionaire’s cake a day in advance and store it, covered, in the refrigerator until you’re ready to serve. 

Instructions

• Preheat oven to 350°F or as directed on cake mix package instructions.
• Beat together cake mix, egg, oil, and water for 2-3 minutes on high speed with a standing or hand mixer.
• Spread the cake batter into a greased 9×13 glass baking dish and bake for 15 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Allow cake to cool completely (approximately 45 minutes).
• Meanwhile, combine vanilla pudding mix and milk in a large mixing bowl.
• Add the softened cream cheese (cutting it into pieces will help it soften more thoroughly and mix evenly) to the pudding and beat with a hand mixer for 1-2 minutes until smooth and thickened.
• Spread pudding mixture over the cooled cake.
• Top with the crushed pineapple (drained).
• Spread Cool Whip over the top of the pineapple layer.
• Garnish with shredded coconut and maraschino cherries, if desired.
• Slice into 15 pieces and serve.

Nutrition

Serving: 1slice | Calories: 249cal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 249mg | Potassium: 157mg | Fiber: 1g | Sugar: 26g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg

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