My "furr's Millionaire Pie" Cake
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 (Recipe # 108059), 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!!
INGREDIENTS
NutritionRainy Day Yellow Cake
- 4
- 1
- 2cups granulated sugar
- 2teaspoons vanilla extract
- 2 3⁄4cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon salt
- 1cup buttermilk
Filling
- 2cups powdered sugar
- 1⁄2
- 2large eggs
- 1⁄8teaspoon salt
- 1⁄4teaspoon vanilla extract
- 1
- 1cup chopped pecans
Topping
- 1cup heavy cream
- 1⁄2cup powdered sugar
DIRECTIONS
- CAKE.
- Preheat oven to 350°F
- Prepare a 10-inch round pan by greasing it and dusting it with flour.
- In a large mixing bowl, cream the butter for 1 to 2 minutes.
- Add sugar, and cream for another 2 minutes.
- Add egg yolks and beat for another minute or until the mixture appears light and fluffy.
- Add the vanilla extract.
- Sift flour, baking powder, baking soda, and salt into another medium sized mixing bowl.
- Add about a third of the flour mixture to the butter-sugar mixture and mix well.
- 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.)
- Set mixture aside.
- In a clean bowl, beat egg whites until stiff peaks form.
- Fold egg whites into cake mixture just until incorporated.
- Pour batter into prepared pan.
- Bake for around 40-50 minutes or until toothpick inserted in middle comes out clean.
- Cool cake completely and with a serrated knife, cut cake in half horizontally.
- FILLING.
- Cream together powdered sugar and butter with electric mixer.
- Add eggs, salt, and vanilla.
- Beat until light and fluffy.
- Fold in pecans and pineapple.
- Spread filling mixture on the bottom layer of cooled cake.
- Carefully place top layer of cake on top of the filling.
- Cool in the fridge for 30 minutes.
- TOPPING.
- Whip cream until stiff.
- Blend in powdered sugar.
- With an offset spatula, spread topping on top and on the edges of the cake.
- Cool in fridge for 30 minutes.
- Cake must be kept stored in the fridge until ready to serve.