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Millionaire's Cake

Millionaire's Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Barbara

Barbara

This cake is more of a layered torte, than a frosted cake. It is kept in the refrigerator and is very delicious. I have been making this cake for many years and recently made it for my nephew's 24th birthday. It is his favorite.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  2. Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
  3. Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
  5. Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!
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Reviews

ELLENR
21

ELLENR

2/3/2004

I usually make this in a 9x13 pan. Jiffy cake mix is the perfect size for this recipe. I've never tried putting nuts on top. Good idea.

FOSTERKR
15

FOSTERKR

1/6/2010

Great cake! So yummy. I made this cake on a cold January day, and the cake made me feel like I was on a sunny, warm, beach somewhere. I changed the cake up by using pineapple cake mix instead of yellow cake mix. I also used coconut creme pudding mix instead of vanilla pudding mix. Also, the recipes calls for only half the cake batter to be used. I really agree with this. Don't use all the cake batter, because I think it would take away from the flavor of the cake. Soooo good! I can't stop eating it. I was going to take it to work to share with everyone, but I think this one is staying with me.

shellnscott
15

shellnscott

1/22/2006

I have been looking for a recipe like this for a long time...made this cake last night, and it is almost gone already! My dad snuck into the kitchen at 3 am and had a piece! Only thing I did different was use the whole cake mix and I made a double layer round cake. Turned out wonderful!!

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