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!!"
photo by I_Can_Only_Bake photo by I_Can_Only_Bake
photo by I_Can_Only_Bake
photo by I_Can_Only_Bake photo by I_Can_Only_Bake
photo by I_Can_Only_Bake photo by I_Can_Only_Bake
Ready In:
1hr 20mins
1 cake




  • 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.
  • 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.
  • 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.

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I'm a baker girl who's trying to learn how to cook and break out of my "cereal for dinner" cycle. I have an affinity for sweets (appropriately labeled the "Cookie Monster" by friends) and I love trying new foods and sharing them with others. Sometimes I think I like making things and sharing them more than enjoying them myself.
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