Million Dollar Cake Recipe

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the sugar and butter until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix well after each addition.

Fold in the crushed pineapple and chopped pecans.

Divide the batter equally between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.

Meanwhile, in a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.

Place one cake layer on a serving plate and spread a generous amount of whipped cream on top. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.

Optional: Sprinkle edible gold sprinkles over the cake for an extra touch of luxury.

Slice and serve.