Million Dollar Cake

Our million dollar cake is a rich and indulgent moist cake topped with a tangy cream cheese frosting for an exotic flavor experience.

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This million dollar cake is a truly luxurious experience, bringing so much rich flavor to your plate. The moist cake is bursting with the tropical notes of sweet pineapple, coconut, and walnuts, while the velvety cream cheese frosting adds a tanginess that will delight your senses.

Million Dollar Cake Ingredients

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The taste of this delectable million dollar cake is an unforgettable experience. 

With its moist and fluffy texture, each bite brings a sweetness from the pineapple, coconut, and walnuts combined with the creamy tanginess of the cream cheese frosting. 

Every mouthful is a delightful mix of flavors that linger on your tongue. 

Substitutions And Additions

BUTTER: You can substitute vegetable oil for the melted butter in the cake batter.

NUTS: You can substitute chopped pecans for chopped walnuts. You can also sprinkle chopped nuts on top of the cake as well.

FROSTING: You can substitute canned cream cheese frosting for homemade if you are pressed for time.

VANILLA EXTRACT: While vanilla extract is a classic choice, you can experiment with different extracts like almond, coconut, or even rum to add a unique twist to the cake’s flavor.

How To Make This Million Dollar Cake Recipe

To create this cake, three moist cake layers are stacked on top of each other while the creamy frosting is spread between the layers and on top of the cake to provide the ultimate rich dessert.

STEP ONE: Preheat the oven to 350°F. Spray three 9-inch round cake pans with baker’s spray (Baker’s Joy or generic version).

STEP TWO: Add the yellow cake mix and instant pudding mix to a medium-sized mixing bowl. Whisk to combine.

STEP THREE: Add drained pineapple juice (just the pineapple juice, you will use the crushed pineapple in the frosting), melted butter, and eggs to the cake mix and pudding mixture.

Use a hand mixer on medium speed to mix the ingredients together until well incorporated, about 1½ to 2 minutes.

STEP FOUR: Fold in the coconut flakes and chopped walnuts.

STEP FIVE: Divide the batter between the prepared cake pans. Bake for 22 to 25 minutes, or until a toothpick or cake tester inserted in the center comes away clean.

Allow the cakes to cool completely. 

STEP SIX: Keep the oven at 350°F. Line a baking sheet with parchment paper. Spread the remaining 1½ cups of sweetened coconut flakes over the lined baking sheet.

Bake for 6 minutes, keeping a close eye on the coconut. Use a silicone spatula to stir the coconut flakes. Continue baking for another 4 minutes.

Again, keep a very close eye on the coconut. It will not take long for the coconut to go from golden to burned. Allow the coconut to cool completely.

STEP SEVEN: Add the sifted powdered sugar and cornstarch to a medium-sized mixing bowl. Whisk to combine. 

STEP EIGHT: In the bowl of a stand mixer or a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the softened butter and softened cream cheese for 1 to 1½ minutes.

STEP NINE: Lower the mixer speed to medium. Add the powdered sugar and cornstarch ½ cup at a time, beating well after each addition. 

STEP TEN: Add the drained and reserved crushed pineapple and continue mixing just until incorporated. Cover and chill in the refrigerator for 30 minutes.

STEP ELEVEN: Remove the first cake from the pan and place it onto a serving plate or 10-inch round cake board. 

STEP TWELVE: Using a silicone spatula or an offset spatula, spread a layer of frosting over the top of the cake.

Place the second cake on top of the first cake layer and repeat the layer of frosting. 

Place the third cake on top of the second layer. Mound a thicker layer of frosting on top of the third layer, using the silicone spatula or the offset spatula to spread the frosting evenly. 

Evenly spread the rest of the frosting around the sides of the cakes. 

STEP THIRTEEN: Once the cake is completely frosted, sprinkle the toasted coconut over the top and around the sides of the cake.

Keep the cake chilled in the refrigerator until ready to slice and serve.

How To Serve

Serving this luscious million dollar cake is easy – simply slice the cake into even pieces and serve! 

For a fancier presentation, top with fresh berries, a dollop of fresh whipped cream, and a scoop of vanilla ice cream. 

Our orange cranberry cake and hummingbird cake are two more delectable delights that are bursting with fruit flavors.

MORE CAKE RECIPES

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Peach Dump Cobbler

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Storage

Here are a few tips to storing this delectable cake to enjoy later.

IN THE FRIDGE: Store any leftovers covered in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the unfrosted cake layers for up to 3 months.

Wrap the cooled cake layers in a layer of plastic wrap and then a layer of aluminum foil.

Allow the cakes to thaw overnight in the refrigerator before frosting and serving.

This rich million dollar cake is just brimming with a variety of flavors and textures. From the crunch of the coconut and walnuts to the juicy pieces of the pineapple to the tangy cream cheese frosting, you are guaranteed to discover a tropical adventure when you take a bite.

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Million Dollar Cake

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Our million dollar cake is a rich and indulgent moist cake topped with a tangy cream cheese frosting for an exotic flavor experience.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 5 hours hours 55 minutes minutes

Servings 8

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Ingredients

  

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Cake Batter

• 15.25 ounces yellow cake mix (your favorite brand, I used Duncan Hines)
• 3.4 ounces instant vanilla pudding mix (your favorite brand, I used the Jello brand)
• 20 ounces crushed pineapple, very well drained (you will use the drained juice in the cake batter and reserve the crushed pineapple for the frosting. The juice should measure 1¼ cups)
• ½ cup salted sweet cream butter, melted
• 3 large eggs, room temperature
• 3 cups sweetened coconut flakes, divided into 1½ cups and 1½ cups
• 1 cup chopped walnuts

Frosting and Filling

• 3 cups powdered sugar, sifted
• 2½ tablespoons cornstarch
• 1 cup salted sweet cream butter, softened
• 12 ounces cream cheese, softened

Instructions

 

• Preheat the oven to 350°F. Spray three 9-inch round cake pans with baker’s spray (Baker’s Joy or generic version).
• Add the yellow cake mix and instant pudding mix to a medium-sized mixing bowl. Whisk to combine.
• Add drained pineapple juice (just the pineapple juice, you will use the crushed pineapple in the frosting), melted butter, and eggs to the cake mix and pudding mix. Use a handheld mixer on medium speed to mix the ingredients together until well incorporated, about 1½ to 2 minutes.
• Fold in the coconut flakes and chopped walnuts.
• Divide the batter between the prepared cake pans. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes away clean. Allow the cakes to cool completely.
• Keep the oven on 350°F. Line a baking sheet with parchment paper. Spread the remaining 1½ cups of sweetened coconut flakes over the lined baking sheet. Bake for 6 minutes, keeping a close eye on the coconut. Use a silicone spatula to stir the coconut flakes. Continue baking for another 4 minutes. Again, keep a very close eye on the coconut. It will not take long for the coconut to go from golden to burned. Allow the coconut to cool completely.
• Add the sifted powdered sugar and cornstarch to a medium size mixing bowl. Whisk to combine.
• Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter and softened cream cheese for 1 to 1½ minutes.
• Lower the mixer speed to medium. Add the powdered sugar and cornstarch ½ cup at a time, beating well after each addition.
• Add the drained and reserved crushed pineapple and continue mixing just until incorporated. Cover and chill in the refrigerator for 30 minutes.
• Remove the first cake from the pan and place it onto a serving plate or 10-inch round cake board.
• Using a silicone spatula or an offset spatula, spread a layer of frosting over the top of the cake. Place the second cake on top of the first cake layer and repeat the layer of frosting.
• Place the third cake on top of the second layer. Mound a thicker layer of frosting on top of the third layer, using the silicone spatula or the offset spatula to spread the frosting evenly.
• Evenly spread the rest of the frosting around the sides of the cakes.
• Once the cake is completely frosted, sprinkle the toasted coconut over the top and around the sides of the cake. Keep the cake chilled in the refrigerator until ready to slice and serve.

Notes

• You can use pre-cut parchment paper circles to line the cake pans. You will still need to spray the pans with baking spray. You can also use baking bands to help keep the cake layers level when baking the cakes.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
• Make sure your cream cheese is at room temperature so you don’t end up with lumps in your frosting.

Nutrition

Calories: 1193kcal | Carbohydrates: 135g | Protein: 11g | Fat: 71g | Saturated Fat: 41g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 204mg | Sodium: 997mg | Potassium: 388mg | Fiber: 6g | Sugar: 101g | Vitamin A: 1774IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 3mg

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