Description
Million Dollar Cake is a rich and moist American dessert featuring a pineapple-infused cake base topped with a creamy cream cheese frosting mixed with shredded sweetened coconut and chopped pecans. This easy-to-make cake delivers a perfect balance of sweetness and texture, making it ideal for gatherings and special occasions.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 can (20 ounces) crushed pineapple with juice
- 1 teaspoon vanilla extract
For the Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Stir in the lightly beaten eggs, crushed pineapple along with its juice, and vanilla extract. Mix until the batter is smooth and fully combined.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Add Coconut and Pecans: Gently fold the shredded sweetened coconut and chopped pecans into the frosting ensuring even distribution.
- Frost the Cake: Spread the frosting evenly over the cooled cake surface using a spatula or knife.
- Chill Before Serving: Refrigerate the frosted cake for at least 30 minutes before slicing to allow the frosting to set and for the best texture.
Notes
- This cake tastes even better the next day after chilling to allow flavors to meld.
- For added depth of flavor, toast the chopped pecans lightly before folding into the frosting.
- Store the cake covered in the refrigerator for up to 5 days to maintain freshness.
