Happy Friday Friends! This week has been one that I am glad to check off my list. With all the freezing rain and hours of traffic I’ve suffered through, I just want to enjoy an evening of snuggly pajamas, hot apple cider and a crackling fire.
I wish I could say I have absolutely no plans for the next two days but at least this weekend will be filled with fun, friends and family. One thing I love to do during the winter months is thumb through my cookbook collection for new cake recipe inspiration since cake is my favorite dessert.
I recently ran across this Million Dollar Pound Cake recipe in a Southern Living cookbook and remembered that I baked and shared this cake when I first started blogging. I even made two videos “before and after” and since I didn’t know how to merge the two, you will have to watch both. #ahotmess, Sorry! I will attach the videos at the end of this post. This cake is deliciously filled with lots of basic ingredients and it yields a large cake so you will need a real pound cake pan to hold all the buttery batter. This cake would be perfect to serve at Easter. Add fresh fruit and whipped cream or serve it plain, either way this Million Dollar Pound Cake is a winner.
1 (18.25 oz) package yellow cake mix
8 oz cream cheese
1 ½ cups confectioners’ sugar
1 (20 oz) can crushed pineapple (reserve juice)
2 (8 oz) cans mandarin oranges, drained
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
Mix and bake cake mix as per package instruction for two round layers. Let layers cool, and then split each layer in half so as to have 4 layers. You can also split in less layers according to your liking.
In a large bowl, whip cream cheese until soft, then gradually mix in confectioners’ sugar (sift the sugar for better results). Stir in the pineapple (without juice) and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of the cake. Mix in the dry pudding mix. Fold in the whipped topping. If the mixture seems too dry, add in a little pineapple juice.
Place one cake layer on a cake plate, spread with frosting. Place another layer on the first one, and top with more frosting. Repeat until all layers are used, spreading the last bit of frosting on top and sides of the cake, filling any holes. Decorate with reserved mandarin orange slices. Refrigerate for at least 2 hours before serving.