This Millionaire’s Cake is a layered, tropical dessert bursting with pineapple flavor. The cake layer is fluffy and moist, the pudding-cream cheese filling is silky, and the topping of Cool Whip keeps it light and refreshing — perfect for summer gatherings. The ingredient list is simple, the preparation is straightforward, and one 9×13 pan serves a crowd.
The term “Millionaire’s” in desserts usually refers to multiple rich layers rather than a specific pastry. This version keeps things light and bright with crushed pineapple and a cream cheese-pudding layer over a simple yellow cake base. It’s quick to assemble and ideal for potlucks, picnics, or any warm-weather celebration.
🍍 Ingredients:
- 1 – 9 oz. package Jiffy yellow cake mix (or half of a standard yellow cake mix package)
- 1 large egg, room temperature
- 2 tablespoons vegetable or canola oil
- 1/2 cup cold water
- 3.4 oz. vanilla instant pudding mix
- 2 cups milk, room temperature (any fat content)
- 8 oz. cream cheese, softened
- 20 oz. can crushed pineapple, drained very well
- 8 oz. Cool Whip or other thawed whipped topping
- 1/2–1 cup shredded coconut, toasted or untoasted, for garnish
- Maraschino cherries, for garnish
For an easy printable version of the full recipe and measurements, refer to the recipe card further down this page.
Optional garnishes: Add toasted coconut, maraschino cherries, or chopped walnuts or pecans for extra texture and flavor.
Substitutions and Variations
- Boost the pineapple flavor: Use pineapple instant pudding mix or add a drop or two of pineapple extract to the pudding mixture.
- Use a standard yellow cake mix: Prepare according to package directions but only pour half the batter into a greased 9×13 pan. Bake 15–20 minutes, then use the remaining batter for cupcakes or a round layer.
- Change the fruit: Swap crushed pineapple for canned peaches, mandarin oranges, or drained apricots for a different tropical twist.
- Make homemade whipped cream: Whip 1 cup heavy cream with 2–3 tablespoons powdered sugar to soft or stiff peaks and use in place of Cool Whip.
🔪 Instructions:
Prep: Preheat oven to 350°F (or follow the cake mix instructions).
Step 1: In a large bowl, beat the cake mix, egg, cold water, and oil on high speed for 2–3 minutes until smooth.
Step 2: Pour the batter into a greased 9×13 glass or metal baking dish and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: Allow the cake to cool completely (about 45 minutes).
Step 4: In a separate bowl, combine the instant vanilla pudding mix with 2 cups room-temperature milk. Whisk until smooth and slightly thickened.
Pro Tip: Cut the cream cheese into cubes to help it soften and incorporate more easily.
Step 5: Add the softened cream cheese to the pudding and beat on low speed for 1–2 minutes until the mixture is thick and smooth.
Step 6: Spread the pudding–cream cheese layer evenly over the cooled cake.
Step 7: Spread the well-drained crushed pineapple in an even layer over the pudding mixture.
Step 8: Spread the thawed Cool Whip over the pineapple, taking it to the edges of the pan.
Garnish: Sprinkle with shredded coconut (toasted or not) and place maraschino cherries on top. For added crunch, scatter chopped nuts. Slice the cake into 15 squares and serve chilled.
- Avoid cold milk: Use room-temperature milk when mixing the pudding. Cold milk can cause the cream cheese to firm up and make the mixture lumpy. If lumps form, let the mixture warm slightly and rebeat until smooth.
- Drain pineapple thoroughly: Squeeze or strain any excess juice so the cake layers stay moist but not soggy.
- Cool Whip coverage: One 8 oz. container gives a light topping; use 12 oz. (1½ containers) for a thicker layer.
- Toast coconut: Spread shredded coconut on a baking sheet and toast 3–5 minutes at 350°F, watching closely to avoid burning.
Fun Fact
The classic millionaire’s shortbread originated in Scotland and got its name from the rich, layered combination of buttery shortbread, caramel, and chocolate. The “millionaire” label has since been used for many layered, indulgent desserts.
Recipe FAQs
How to store Millionaire’s Cake? Keep covered in the refrigerator for up to one week. To freeze, wrap tightly with plastic wrap and freeze for up to three months; thaw in the refrigerator before serving.
Millionaire’s Cake
This Millionaire’s Cake is a tropical, layered dessert that’s easy to make in one 9×13 pan. Prep time is short and it’s ideal for sharing.
- Servings: 15
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 1 hour 20 minutes (includes cooling)
Ingredients
- 1 – 9 oz. package Jiffy yellow cake mix
- 1 large egg, room temperature
- 2 tablespoons vegetable oil
- 1/2 cup cold water
- 3.4 oz. vanilla instant pudding mix
- 2 cups milk, room temperature
- 8 oz. cream cheese, softened
- 20 oz. crushed pineapple, drained
- 8 oz. Cool Whip, thawed
- 1/2–1 cup shredded coconut, for garnish
- Maraschino cherries, for garnish
Instructions
- Preheat oven to 350°F (or follow the cake mix package).
- Beat cake mix, egg, oil, and water on high for 2–3 minutes until smooth.
- Spread batter into a greased 9×13 pan and bake 15 minutes or until a toothpick comes out clean. Cool completely.
- Whisk pudding mix and 2 cups room-temperature milk until thickened.
- Add softened cream cheese and beat on low 1–2 minutes until smooth and thick.
- Spread the pudding mixture over the cooled cake, then top with drained crushed pineapple.
- Spread Cool Whip over the pineapple, garnish with shredded coconut and cherries, then chill before slicing into 15 squares.
Notes
- Use room-temperature ingredients to avoid lumps when combining the pudding and cream cheese.
- One 8 oz. container of Cool Whip lightly covers the cake; use 12 oz. for a thicker topping.
- Toast coconut on a baking sheet at 350°F for 3–5 minutes, watching carefully.
- To use a full standard cake mix, prepare as directed but bake only half the batter in the 9×13 pan; bake remaining batter as cupcakes or a layer cake.
Nutrition (per serving, approximate)
Calories: 252 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 11 g | Sugar: 25 g