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.
9ounceJiffy yellow cake mixor half of a package of standard yellow cake mix
1largeeggat room temperature
2Tablespoonsvegetable oil
1/2cupcold water
3.4ouncepackage of vanilla instant pudding mix
2cupsmilkroom temperature, see notes below. Any fat content is fine, we use whole milk
8ouncescream cheesesoftened at room temperature
20ouncescrushed pineappledrained well
8ouncesCool Whip
1/2cupshredded coconutfor garnish. toasted or untoasted
15maraschino cherriesoptional as garnish
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 9x13 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.
Notes
*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 13x9 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 13x9 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.