Yum-Yum Cake

Total Time

Prep: 15 min. Bake: 20 min. + cooling


12-16 servings

Updated: Oct. 15, 2022
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


  • 1-1/2 cups cold whole 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 sweetened shredded coconut, toasted


  1. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate.
  2. 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. 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.