This easy recipe for gluten free million dollar cake uses my delicious vanilla cake recipe. This simple dessert combines pineapple, mandarine oranges and vanilla pudding for a light frosting. I like to bake my cakes the day before and then frost the cake the next day. I think this cake is best after it's been refrigerated for a few hours!
Frosting and Filling:
8 ounces Cream Cheese
1 1/2 cups Powdered Sugar, sifted
20 ounce can Crushed Pineapple, with juice
15 ounce can Mandarin Oranges, water drained
3.5 ounce package Instant Vanilla Pudding Mix
1 cup Whipped Cream
Let the cakes cool completely. I like to make them the day before so they are ready to work with. After the cakes have cooled cut them in half with a cake cutter or knife.
In the bowl of a stand mixer at the cream cheese and beat until creamy, about 2-3 minutes. Add the sifted powdered sugar and beat until it begins to blend into the cream cheese. Add the juice from the crushed pineapple and beat until the mixture is smooth, about 3-4 minutes.
Add the drained mandarin oranges and instant pudding to the pineapple mixture and beat just until they are blended into the frosting.
Using a spatula fold the whipped cream into the pineapple mixture just until it's combined.
Place the first layer of the gluten free vanilla cake onto a cake stand or plate and add a generous amount of the frosting mixture. Continue layering the cake and the frosting mixture. Then spread the frosting mixture around the edges of the cake.
Place the cake in the refrigerator for at least 4 hours before serving to set the frosting.
Store the cake in the refrigerator in a sealed container for up to 5 days.
I make homemade whipped cream for this recipe. In your stand mixer using the whisk attachment beat 1 cup heavy whipping cream, 1 1/2 cups sifted powdered sugar and 1/2 teaspoon vanilla extract until they are slightly stiff.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free