Yum-Yum Cake Recipe
Yum-Yum Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 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 sweetened shredded coconut, toasted

Directions

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.
Originally published as Yum-Yum Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p72

  • 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 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 near 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. Yield: 12-16 servings.
Originally published as Yum-Yum Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p72

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forYum-Yum Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bradleyb User ID: 6708265 129290
Reviewed Nov. 7, 2013

"I used 1 package pineapple cake mix. Instead of white or yellow cake mix. Then I used White chocolate pudding mix (instance) . It turned out real good. I was pleased..."

MY REVIEW
zezeyumyum User ID: 6166934 63002
Reviewed Dec. 5, 2011

"This the best cake!! Its so light and delicious! I use butter recipe cake and I decreased the amount of cool whip so that the pudding flavor would be stronger. Its a must have!"

Loading Image