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Million Dollar Cake Recipe

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3.9 from 9 reviews

Million Dollar Cake is a luscious and moist yellow cake enhanced with mandarin orange syrup for a citrusy twist. Filled with a creamy pineapple pudding mixture and frosted with a smooth cream cheese and whipped topping frosting, this cake combines tropical flavors into an easy-to-make, crowd-pleasing dessert perfect for special occasions or any celebration.

Ingredients

Cake

  • 1 (15 1/4-oz.) package yellow cake mix (such as Pillsbury)
  • Mandarin orange syrup from 1 (15-oz.) can mandarin oranges in light syrup, drained
  • Cooking spray, for greasing pans

Fruit and Pudding Filling

  • 1 (15-oz.) can mandarin oranges in light syrup, drained (reserve syrup for cake)
  • 1 (20-oz.) can crushed pineapple in juice, drained
  • 1 1/4 cups heavy whipping cream
  • 1 (3.4-oz.) package vanilla instant pudding and pie filling (such as Jell-O)

Frosting

  • 1 (8-oz) package cream cheese, at room temperature
  • 1/2 cup (about 2 oz.) unsifted powdered sugar
  • 1 cup frozen whipped topping

Instructions

  1. Prepare oven and cake pans: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans thoroughly with cooking spray to prevent sticking.
  2. Prepare cake mix: In a mixing bowl, prepare the yellow cake mix according to the package instructions, but substitute half of the water called for with the reserved mandarin orange syrup to infuse the cake with citrus flavor. Divide the batter evenly between the two prepared pans. Bake according to the package directions until a toothpick inserted comes out clean.
  3. Cool cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely, approximately 45 minutes.
  4. Make pudding mixture: While the cakes are cooling, vigorously whisk the heavy whipping cream and vanilla instant pudding mix in a large bowl for about 2 minutes until the mixture thickens slightly.
  5. Add pineapple: Gently fold the drained crushed pineapple into the creamy pudding mixture. Let this mixture stand for about 5 minutes so it can set properly.
  6. Trim cake layers: Using a serrated knife, trim the domed tops off the cake layers to create flat surfaces. Discard the trimmed cake scraps.
  7. Build cake: Place one trimmed cake layer onto a serving platter with the flat side up. Spread approximately 2 cups of the pineapple pudding mixture evenly over this layer. Then place the second cake layer on top, flat side up. Reserve the remaining pineapple mixture for the frosting.
  8. Beat cream cheese: Using a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese on medium speed until it becomes light and fluffy, about 3 minutes.
  9. Add powdered sugar: While the mixer is running, gradually add the powdered sugar. Continue beating until the mixture is smooth, stopping occasionally to scrape down the sides of the bowl, about 1 to 2 minutes.
  10. Finish frosting: Gently fold the frozen whipped topping and the reserved pineapple pudding mixture into the cream cheese mixture until the mixture is fully blended and no streaks remain.
  11. Frost cake: Using the prepared frosting, cover the top and sides of the stacked cake layers evenly.
  12. Decorate and serve: Arrange the drained mandarin oranges on top of the cake in a chevron pattern for a beautiful finish. Serve immediately or cover and refrigerate until ready to enjoy.

Notes

  • Make sure cream cheese is at room temperature to avoid lumps in the frosting.
  • You can use fresh mandarin oranges if preferred, but canned provide consistent sweetness and ease.
  • For best results, chill cake before slicing to maintain clean cuts.
  • Frozen whipped topping should be thawed before folding into the frosting mixture.
  • This cake is best served within 2 days of assembly to maintain freshness.

Find it online: https://marthatasty.com/million-dollar-cake-recipe/