Million Dollar Cake

SUBMITTED BY: Glenda PHOTO BY: Shannon

"This is such a light and refreshing cake."

PREP TIME	30 Min
COOK TIME	25 Min
READY IN	9 Hrs 55 Min

SERVINGS & SCALING

Original recipe yield: 1 (8 or 9 inch) layer cake

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INGREDIENTS

1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1 1/2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

READ REVIEWS (100)

DIRECTIONS

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.
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.
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

MORE MEMBER REVIEWS

Reviewed on May 20, 2007 by chellebelle

This cake is indescribably good. The topping reminds me of ambrosia fruit salad and I could eat it with a spoon! Ambrosia usually has coconut in it and I can imagine coconut would be good on this cake. I used "real vanilla" white cake mix and cheesecake pudding mix instead of plain vanilla. The topping was just a little soupy and I had trouble getting it to stay on the sides of the cake (it was fine on the top and between the layers). I think if I had prepared the frosting through the step where the pudding is mixed in and chilled it till it set up a bit before folding in the whipped topping it would have worked out better. Refrigerate the assembled cake overnight for best results.

8 users found this review helpful

Reviewed on Jan. 24, 2007 by ggglitch

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!)

7 users found this review helpful

Reviewed on Aug. 18, 2006 by Katherine

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)

6 users found this review helpful

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