Description
Million Dollar Cake is a luscious, fruit-infused yellow cake layered with a creamy, tangy frosting made from cream cheese, whipped topping, pineapple, and mandarin oranges. This dessert tastes like a million bucks but is surprisingly simple to prepare, making it a perfect choice for parties or special occasions.
Ingredients
Cake
- 1 (15 1/4-oz.) package yellow cake mix (such as Pillsbury)
- Mandarin orange syrup reserved from 1 (15-oz.) can mandarin oranges in light syrup, drained
- Mandarin oranges from 1 (15-oz.) can, drained
Pudding Mixture
- 1 1/4 cups heavy whipping cream
- 1 (3.4-oz.) package vanilla instant pudding and pie filling (such as Jell-O)
- 1 (20-oz.) can crushed pineapple in juice, drained
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
- Prepare oven and cake pans: Preheat the oven to 350°F. Grease two 8-inch cake pans thoroughly with cooking spray to prevent sticking.
- Prepare cake mix: Mix the yellow cake mix as directed on the package but substitute half of the water amount with the reserved mandarin orange syrup for added flavor. Divide the batter evenly between the two prepared pans.
- Bake cakes: Bake the cakes according to the package directions until a toothpick inserted in the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely, about 45 minutes.
- Make pudding mixture: In a large bowl, whisk together the heavy whipping cream and vanilla instant pudding mix vigorously until slightly thickened, approximately 2 minutes.
- Add pineapple: Gently fold the drained crushed pineapple into the pudding mixture. Let this mixture stand for about 5 minutes to set.
- Trim cake layers: Using a serrated knife, trim off the domed tops of each cake layer for even stacking and discard the scraps.
- Build cake layers: Place one trimmed cake layer on a serving platter, trimmed side facing up. Spread 2 cups of the pineapple pudding mixture evenly over the surface. Top with the second trimmed cake layer, also trimmed side up. Reserve the remaining pineapple mixture for the frosting.
- Beat cream cheese: Using a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese on medium speed until light and fluffy, about 3 minutes.
- Add powdered sugar: Gradually add the powdered sugar into the cream cheese while continuing to beat until smooth, about 1 to 2 minutes, scraping down the sides of the bowl as needed.
- Finish frosting: Gently fold the frozen whipped topping and the reserved pineapple pudding mixture into the cream cheese mixture until fully incorporated with no visible streaks.
- Frost the cake: Frost the top and sides of the layered cake evenly with the finished frosting.
- Decorate: Arrange the drained mandarin oranges on top of the cake in a chevron pattern for an attractive finish.
- Serve or store: Serve the cake immediately, or cover and refrigerate until ready to enjoy.
Notes
- Ensure cake layers are completely cool before frosting to prevent melting.
- Use room temperature cream cheese for a smoother frosting consistency.
- Frozen whipped topping should be thawed but still chilled before folding into the frosting.
- The mandarin orange syrup adds a subtle citrus flavor to the cake batter—don’t discard it.
- Store the cake covered in the refrigerator for up to 3 days for best freshness.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
