Dorothy’s Dollar Cake

Back in the day, we used to say, “if we had a dollar for every time Dorothy said she loved cake, we’d be millionaires.” So, it feels like a nostalgic, full-circle moment to bring you this Dorothy’s Dollar Cake. Our childhood friend grew up and learned she loves baking just as much as she loves cake, which is just so cute. This moist and crumbly vanilla cake, topped with a yummy vanilla pudding mixture, tropical pineapple, creamy whipped topping, and crunchy walnuts, was actually her very first recipe she worked on. And let’s just say, the more she makes it, the better it gets. Practice really does make perfect! So, if you love cake just as much as she does, whip up Dorothy’s Dollar Cake and feel like a millionaire yourself!

Ingredients

• flour, to taste, for dusting the pan
• 1 (20-ounce) can crushed pineapple in juice, drained
• 1 (18.25-ounce) package yellow cake mix, plus the ingredients called for on the package
• 1 (8-ounce) package cream cheese
• 2 cups milk
• 1 (3.5-ounce) package instant vanilla pudding mix
• 1 (12-ounce) container frozen whipped topping, thawed
• 1 cup walnuts, chopped

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Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease two (9-inch) round pans, then lightly dust them with the flour.

Step 3 –Place the drained pineapple in a clean, layered cheesecloth and wring out the remaining juice. The filling will be runny if not drained well.

Step 4 –In a bowl, prepare the cake mix according to the package directions.

Step 5 –Evenly divide the batter between the two pans.

Step 6 –Bake the cakes according to the package directions.

Step 7 –Let the cakes cool in the pans on a wire rack.

Step 8 –In a large bowl, add the cream cheese and use an electric hand mixer to beat until fluffy.

Step 9 –Slowly add the milk to the cream cheese and stir until it is thoroughly combined.

Step 10 –Add the instant pudding to the cream cheese mixture and beat until it is thick.

Step 11 –Place one of the cakes on a serving plate and top with 1/2 of the pudding mixture and 1/2 of the drained pineapple.

Step 12 –Place the remaining cake on top of the pineapple layer.

Step 13 –Spread the remaining pudding mixture over the cake and top with the remaining pineapple.

Step 14 –Spread the whipped topping over the pineapple and then sprinkle with the walnuts.

Step 15 –Refrigerate the cake until ready to serve.

Step 16 –Slice and serve.