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!
I love a versatile dessert! This cake is made with my Gluten Free Vanilla Cake recipe that is simple and delicious. I use this vanilla cake recipe all the time for a simple start to a dessert.
If you are looking fore more cake recipes: Gluten Free Cake Recipes
If you found this recipe because you are searching for Easter recipes you can find all of them here: Gluten Free Easter Dessert Recipes
Ingredients
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Almond Extract
- Milk
- Sour Cream
- Cream Cheese
- Powdered Sugar
- Crushed Pineapple
- Mandarin Orange Slices
- Instant Vanilla Pudding Mix
- Whipped Cream
Instructions
Prepare two nine inch or two eight inch gluten free vanilla cakes using my Gluten Free Vanilla Cake Recipe.
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 add 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.
Supplies
Frequently Asked Questions
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free million dollar cake the sour cream makes it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook a bit longer.
More Recipes You Might Enjoy
Gluten Free Orange Bundt Cake
Gluten Free Lemon Bundt Cake with Lemon Glaze
Gluten Free Angel Food Cake
Gluten Free Cream Cheese Pound Cake
Gluten Free Hummingbird Bundt Cake
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Print
Gluten Free Million Dollar Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
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!
Ingredients
Gluten Free Vanilla Cake Recipe
Frosting and Filling:
8 ounces Cream Cheese
1 ½ 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
Instructions
Prepare two nine inch or two eight inch gluten free vanilla cakes using my Gluten Free Vanilla Cake Recipe.
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 add 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.
Notes
I make homemade whipped cream for this recipe. In your stand mixer using the whisk attachment beat 1 cup heavy whipping cream, 1 ½ cups sifted powdered sugar and ½ teaspoon vanilla extract until they are slightly stiff.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
