Description
This old-fashioned millionaire cake is soft, moist, and generously filled with crushed pineapple, coconut, and pecans. Baked in a simple 9×13 pan and topped with a light, creamy frosting, it’s an easy, make-ahead dessert that feels rich without being fussy—perfect for busy days, potlucks, and family gatherings.
Ingredients
For the Cake
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 can (20 oz) crushed pineapple, undrained
1 cup chopped pecans
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
For the Topping (Optional but Traditional)
1 package (8 oz) cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Optional Garnish
Extra chopped pecans
Crushed pineapple
Maraschino cherries
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Add the eggs, crushed pineapple (with juice), and vanilla extract. Stir until just combined.
Fold in the chopped pecans and shredded coconut until evenly distributed.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before adding the topping.
To make the topping, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until light and fluffy.
Spread the topping evenly over the cooled cake. Garnish if desired.
Slice and serve, or cover and refrigerate until ready to serve.
Notes
This cake stays moist for days and tastes even better after resting.
You can freeze the unfrosted cake tightly wrapped for up to 2 months.
If serving from the fridge, let slices sit at room temperature for 10–15 minutes for best texture.
Nuts can be omitted if needed—the cake still holds up beautifully.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American