Millionaire's Cake

Millionaire's Cake


"This cake is more of a layered torte, than a frosted cake. It is kept in the refrigerator and is very delicious. I have been making this cake for many years and recently made it for my nephew's 24th birthday. It is his favorite."
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1 h 30 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  2. Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
  3. Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
  5. Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!


  1. 26 Ratings

Most helpful positive review

I usually make this in a 9x13 pan. Jiffy cake mix is the perfect size for this recipe. I've never tried putting nuts on top. Good idea.

Most helpful critical review

Why not usea Jiffy Yellow Cake mix. You do not have to discard 1/2 of mix. I too have made this cake for years and have always used Jiffy.

I usually make this in a 9x13 pan. Jiffy cake mix is the perfect size for this recipe. I've never tried putting nuts on top. Good idea.

Great cake! So yummy. I made this cake on a cold January day, and the cake made me feel like I was on a sunny, warm, beach somewhere. I changed the cake up by using pineapple cake mix instead...

I have been looking for a recipe like this for a long time...made this cake last night, and it is almost gone already! My dad snuck into the kitchen at 3 am and had a piece! Only thing I did d...

This recipe is awesome! I've been making it for years! You can sub any flavor pudding and any fruit and its great too. For example, I've used chocolate pudding and bananas and its a whole new...

Fabulous! Delicious! Easy! What more could you want in a dessert?

I would have given it 3 stars but my company loved it and had seconds. I think the problem for me is that it wasnt sweet enough. When i indulge in dessert i like to go for all the calories and s...

Very tasty and simple to make.

This was a really good doctored cake mix recipe. I made 2 9 inch cakes. I omitted the walnuts. I used the drained pineapple juice as water in my cake mix for added flavor. It was a hug...

I made this for my son's birthday and this cake was the hit of the party! AWESOME! Not difficult to make and professional chef like delicious! This recipe is definately a keeper