Best Debs Millionaire Cake Recipes
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.
Provided by Barbara
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- 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.
- 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.
- Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
- 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!
Nutrition Facts : Calories 241.2 calories, Carbohydrate 29.4 g, Cholesterol 12.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 240.2 mg, Sugar 20.1 g
MILLIONAIRE'S CAKE
Perfect for a hot summer day. This cake is kept cool by placing in the Icebox. Try it and you will love it!
Provided by Laura Davis
Categories Cakes
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees ). Grease and flour one 9x13 inch pan. Drain pineapple. If pineapple is not well drained, it will make the filling runny. 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.
- 2. Bake at 350 degrees for 20 minutes or until done. Let cake cool in pan on a wire rack. 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!
DEB'S MILLIONAIRE CAKE
This is a moist fudgy confection to die for!
Provided by Deborah cobern
Categories Poke Cake
Time 4h
Yield 18
Number Of Ingredients 5
Steps:
- Bake white cake mix according to package directions for one 9x13 inch cake. Using the handle of a wooden spoon, poke holes down through the warm cake to the bottom of the pan. Holes should be at approximately 1 inch intervals.
- In a large saucepan over low heat, melt the butter with the water. Stir in the chocolate chips, mixing constantly until they are melted. Mix in the peanut butter, and stir until smooth. Remove from heat.
- Pour the warm chocolate peanut butter mixture over the cake, smoothing the surface and gently pressing it into the poked holes. Refrigerate for 3 hours before serving.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 40.9 g, Cholesterol 13.6 mg, Fat 23 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 9.7 g, Sodium 293.4 mg, Sugar 30.5 g
DEB'S MILLIONAIRE CAKE
This is a moist fudgy confection to die for!
Provided by Deborah cobern
Categories Poke Cake
Time 4h
Yield 18
Number Of Ingredients 5
Steps:
- Bake white cake mix according to package directions for one 9x13 inch cake. Using the handle of a wooden spoon, poke holes down through the warm cake to the bottom of the pan. Holes should be at approximately 1 inch intervals.
- In a large saucepan over low heat, melt the butter with the water. Stir in the chocolate chips, mixing constantly until they are melted. Mix in the peanut butter, and stir until smooth. Remove from heat.
- Pour the warm chocolate peanut butter mixture over the cake, smoothing the surface and gently pressing it into the poked holes. Refrigerate for 3 hours before serving.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 40.9 g, Cholesterol 13.6 mg, Fat 23 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 9.7 g, Sodium 293.4 mg, Sugar 30.5 g
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