Billion Dollar Cake
Have you ever tried a sweet Southern pineapple coconut cake? Well, this is our take on that delicious recipe. We've named it Billion Dollar Cake because we think it's just that good. You'll have to try it for yourself to be sure, but it's as good as gold in our eyes! Made from a simple yellow cake mix, this recipe comes together fairly easy. Vanilla instant pudding, cream cheese, crushed pineapples, and whipped topping make up the other components. Our only modification is that we've substituted chopped nuts for coconut to give it a little extra texture. Try this recipe out at your next party -- we're sure it won't last long!
Chilling Time10 min
- 1 box yellow cake mix, prepared per instructions on the package
- 1 (4-ounce) package of vanilla instant pudding
- 1 cup cold milk
- 1 (8-ounce) package of cream cheese, softened
- 1 (22-ounce) can crushed pineapple, drained
- 1 (16-ounce) container Cool Whip
- nuts of your choice for topping
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Bake cake according to cake mix box instructions in a 9 x 13-inch pan. Allow cake to cool for about 10 minutes
Prepare pudding as directed on package. Beat in the softened cream cheese until well blended. Spread over cake while cake is still warm.
Distribute crushed pineapple (with juice) over pudding mixture.
Spread Cool Whip over cake with an offset spatula.
Cover and refrigerate overnight.
Decorate with nuts before serving.
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