Million Dollar Cake

Million Dollar Cake

Glenda 0

"A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake."

Ingredients 9 h 55 m {{adjustedServings}} servings 452 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 73.9g
  • 24%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
  2. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
  3. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.
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Reviews 168

  1. 219 Ratings


Let's face it.. the cake itself is not what we're reviewing here.. it's mainly the cake icing. It's so light, delicious and addicting, and can go well with basically any cake. I recommend chilling the icing for a couple of hours before spreading it so that it will stay on the cake easier. I garnished my cake with grated coconut to complement the pineapple. It was great! I will definitely be making again! (Just to let you know, this recipe makes a TON of icing.. the leftovers make a wonderful fruit dip!)


a refreshing cake indeed! the natural sweetness of the pineapple and mandarins is a great change from normal sugar frostings. i liked the bits of pineapple and mandarin oranges in the frosting. to cut the cake in half horizontally, stick toothpicks halfway up the sides of the cake, then use unflavoured dental floss to wrap around the cake with the toothpicks as a guide, cross the floss and pull the two ends away from each other, the floss will cut the cake cleanly into two layers.


Hi, I am so pleased with this recipe, I have made it five or six times. I suggest you drain the juice from both cans of fruit. Then you can add liquid as you need it. I used a boxed butter cake in a bundt cake pan. I mixed together some sugar and cinnamon, poured in half of my already mixed (accordingto package) cake mix, sprinkled the sugar and cinnamon mix over that, then added the rest of the cake mix. Bake according to directions. You will find there will be plenty of icing left over when using the bundt cake pan. I fill up the center of the cake with it. Anything left over, I eat. This is the best cake I've ever had in my life! Thank you, Glenda. Katherine D (katydid) June 12, 2009 I made this cake again for a church picnic. This time I used the Kentuckey Butter Cake found on this site. However, I think I took too much juice from the crushed pineapple. I made the cake the day before and refrigerated it. This always makes it better, but this time the cake was not as moist and good as on previous occasions when I used a box cake. I'm not blaming the cake, though. I think I will take the advise of other reviewers and refrigerate the icing before putting on the cake. I will let you know how that goes. It's still the best cake in the world. I also prefer the four layers rather than the bundt cake pan. Who wants this wonderful icing on a so-so cake?