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Yum-Yum Cake

 Yum-Yum Cake
This cake has been a family favorite ever since my mom received the recipe from a neighbor. My husband's co-workers ask him to bring this cake for his birthday treat every year! —Teresa Marchese, New Berlin, Wisconsin
12-16 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package white or yellow cake mix (regular size)
  • 1-1/2 cups whipped topping
  • 1 can (8 ounces) crushed pineapple, well drained
  • 1/4 cup flaked coconut, toasted


  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand
  • for 2 minutes or until soft-set; cover and refrigerate.
  • Grease the bottom of two 8-in. square baking dishes. Prepare cake
  • batter according to package directions; pour into prepared dishes.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 5 minutes before removing
  • from pans to wire racks to cool completely.
  • Fold whipped topping into pudding until blended. Level cake tops if
  • necessary. Place one cake on a serving plate; spread with half of
  • the pudding mixture. Top with pineapple, and the remaining cake and
  • pudding mixture. Sprinkle with coconut. Store in the refrigerator.
  • Yield: 12-16 servings.