“I came up with this cake for my Dad's birthday. I love Furr's Millionaire Pie and wondered if it could be converted to a type of cake. This is my adaption of Furr's Millionaire Pie in a cake, and it's been a hit with family and friends! I started off with a Rainy Day Yellow cake (Rainy Day Yellow Cake), but used one whole cup of butter (which is reflected in this recipe as well as adaptations to the directions). For the filling, I used Furr's original recipe, then added the pecans (doubled the pecans) and pineapple from the recipe's whipped topping into the filling. Then for the topping, I just left it as a whipped topping. I didn't want the topping to have too much texture or look too funky, which is why I chose to include the pineapple and pecans into the filling instead. This cake is very dense and very sweet. It's a little bit of a mix between Furr's Millionaire Pie and pineapple upside down cake. I may actually add more pineapple the next time I make it. I hope that you enjoy it!!”
READY IN:
1hr 20mins
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. CAKE.
  2. Preheat oven to 350°F
  3. Prepare a 10-inch round pan by greasing it and dusting it with flour.
  4. In a large mixing bowl, cream the butter for 1 to 2 minutes.
  5. Add sugar, and cream for another 2 minutes.
  6. Add egg yolks and beat for another minute or until the mixture appears light and fluffy.
  7. Add the vanilla extract.
  8. Sift flour, baking powder, baking soda, and salt into another medium sized mixing bowl.
  9. Add about a third of the flour mixture to the butter-sugar mixture and mix well.
  10. Add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour. (Be careful not to overmix.)
  11. Set mixture aside.
  12. In a clean bowl, beat egg whites until stiff peaks form.
  13. Fold egg whites into cake mixture just until incorporated.
  14. Pour batter into prepared pan.
  15. Bake for around 40-50 minutes or until toothpick inserted in middle comes out clean.
  16. Cool cake completely and with a serrated knife, cut cake in half horizontally.
  17. FILLING.
  18. Cream together powdered sugar and butter with electric mixer.
  19. Add eggs, salt, and vanilla.
  20. Beat until light and fluffy.
  21. Fold in pecans and pineapple.
  22. Spread filling mixture on the bottom layer of cooled cake.
  23. Carefully place top layer of cake on top of the filling.
  24. Cool in the fridge for 30 minutes.
  25. TOPPING.
  26. Whip cream until stiff.
  27. Blend in powdered sugar.
  28. With an offset spatula, spread topping on top and on the edges of the cake.
  29. Cool in fridge for 30 minutes.
  30. Cake must be kept stored in the fridge until ready to serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: