Million Dollar Cake Recipe

I stumbled onto a Million Dollar Cake with an ambrosia-style topping that hides a clever trick you won’t expect, and it’s my pick for the Best Homemade Cake.

I never planned to fall this hard for a cake, but this Million Dollar Cake turned me into a believer. The topping literally tastes like ambrosia fruit salad, and sometimes I spoon it straight from the bowl, no shame.

The way crushed pineapple and sweetened condensed milk mingle is wrong in the best possible way, sticky and bright and totally addictive. It’s not a delicate dessert, it’s loud and silly and somehow elegant, and it keeps making me want to bake it again.

Call it Million Dollar Cake Pineapple if you want, just be ready, it’s dangerously good.

Ingredients

• White cake mix: Mostly refined carbs, very sweet, little fiber, makes the cake soft and fluffy.
• Instant vanilla pudding mix: Adds extra vanilla flavor and body, mostly sugar and starch, not protein.
• Sour cream: Adds tang, moisture and richness, some protein and fat, not low calorie.
• Sweetened condensed milk: Very sweet, syrupy, adds creaminess and caramel notes, high in sugar and calories.
• Crushed pineapple: Juicy, bright acidity cuts sweetness, provides vitamin C and some fiber.
• Sweetened shredded coconut: Adds chew and tropical flavor, mostly fat and carbs, a little fiber.
• Pecans: Crunchy, buttery, provide healthy fats and some protein, calories add up quick.
• Maraschino cherries: Bright color and sugary pop, mostly sugar, little nutritional value.

Ingredient Quantities

• 1 (15.25 oz) white cake mix
• 1 (3.4 oz) instant vanilla pudding mix (dry)
• 4 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) container frozen whipped topping, thawed (about 2 cups whipped cream)
• 1 (8 oz) can crushed pineapple, well drained
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans (or walnuts)
• 1 cup maraschino cherries, drained and roughly chopped
• 1 cup mini marshmallows (optional but adds that ambrosia vibe)

How to Make this

1. Preheat oven to 350 F and grease a 9×13 inch pan, set aside.

2. In a large bowl combine the white cake mix (1
5.25 oz) and instant vanilla pudding mix (
3.4 oz). Add 4 large eggs, 1 cup sour cream, 1/2 cup vegetable oil, 1/2 cup water and 1 teaspoon vanilla. Beat with an electric mixer about 2 minutes til smooth, scrape sides so nothing gets left behind.

3. Pour batter into the prepared pan and smooth the top. Bake 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs. Dont overbake.

4. Let cake sit about 10 minutes after baking, then use a fork or wooden spoon handle to poke holes all over the warm cake about an inch apart.

5. Pour the entire 14 oz can of sweetened condensed milk evenly over the warm cake, letting it sink into the holes.

6. Let the cake cool completely to room temperature, then cover and chill at least 1 hour so the condensed milk sets a bit.

7. Spread the thawed frozen whipped topping (8 oz, about 2 cups) evenly over the chilled cake.

8. Top with the well drained crushed pineapple (14 oz can), 1 cup sweetened shredded coconut, 1 cup chopped pecans or walnuts, 1 cup roughly chopped drained maraschino cherries and 1 cup mini marshmallows. Press gently so the toppings stick.

9. Cover and chill at least 2 hours or overnight for best flavor and texture, then cut into squares and serve.

Equipment Needed

1. 9×13 inch baking pan, greased
2. Large mixing bowl
3. Electric hand mixer (or stand mixer) with beaters
4. Measuring cups and spoons (liquid and dry)
5. Rubber spatula for scraping and spreading
6. Fork or wooden spoon handle to poke holes in the warm cake
7. Can opener and a colander or fine mesh strainer to drain the pineapple
8. Wire cooling rack to cool the cake completely
9. Cutting board and knife to chop cherries and nuts

FAQ

Million Dollar Cake Recipe Substitutions and Variations

• White cake mix → Simple from-scratch cake mix: 2 cups all-purpose flour, 1 1/2 cups sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1/2 cup melted butter, 3/4 cup milk, 2 eggs, 1 tsp vanilla. Mix dry, stir wet into dry just till combined. Dont overmix or it gets tough.
• Instant vanilla pudding mix (dry) → 1 cup cooked vanilla pudding: whisk 2 tbsp cornstarch and 1/3 cup sugar into 1 cup milk, heat till thick, stir in 1/2 tsp vanilla, cool. Use same volume as the dry packet; if batter seems thin, cut water by about 2-4 tbsp.
• Sour cream → Plain Greek yogurt (full fat) 1:1: same amount, same tang and texture, but a bit thicker so fold gently. Works great in keeping cake moist.
• Frozen whipped topping (thawed) → Fresh whipped cream: whip 2 cups cold heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until soft peaks. Use in place of the thawed topping 1 for 1, chills best in a cold bowl.

Pro Tips

1) Drain that pineapple like your cake’s life depends on it. If you don’t, the whole thing gets watery and limp. Put the crushed pineapple in a sieve and press with a spatula or wrap in a few paper towels and squeeze, then let it sit a few mins to dry more.

2) Toast the coconut and nuts. A quick 4 to 6 minute toast in a skillet brings out a ton more flavor, just watch them cause coconut burns fast. Cool them completely before topping so they dont melt the whipped cream.

3) Let eggs and sour cream warm up a bit before mixing, and dont overbeat. Cold eggs slow rise, and too much mixing makes cakes tough. Beat just until smooth, scrape the bowl, that’s it.

4) When you poke holes and add the condensed milk go slow and focus on the center first, then work out. If the milk pools on top use the back of a spoon to nudge it into the holes or poke a few extra holes where it’s pooled, otherwise you end up with soggy spots.

5) Make ahead smart: chill overnight for best texture, but wait to add some toppings. Put marshmallows and cherries on right before serving if you want them bright and fluffy, otherwise they can get sticky or lose color in the fridge.