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The Old Southern Yum Yum Cake is more than just a dessert; it’s a cherished piece of culinary heritage. This cake brings the warmth and comfort of Southern kitchens, with its moist crumb and rich flavors. The buttermilk in the batter ensures a tender texture, while the homemade cream cheese frosting adds a luxurious, creamy finish.
PrintYum Yum Cake Old Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
1 package yellow cake mix
1 can (20 ounces) crushed pineapple, undrained
1 cup sugar
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 container (8 ounces) frozen whipped topping, thawed
1 cup shredded coconut
1/2 cup chopped nuts (optional)
Instructions
Prep the Base: Preheat oven to 350°F (175°C). Prepare the yellow cake mix according to package instructions and pour into a greased 9×13 inch baking pan. Bake as directed and allow to cool.
Pineapple Layer: In a saucepan, combine crushed pineapple and sugar. Bring to a boil over medium heat and simmer for 5 minutes. Spread over the cooled cake.
Cream Layer: In a bowl, mix the vanilla pudding mix with cream cheese until smooth. Spread over the pineapple layer.
Top It Off: Cover the cream layer with a layer of whipped topping. Sprinkle with shredded coconut and chopped nuts if using.
Chill: Refrigerate the cake for at least 2 hours before serving.
Notes
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + chilling
Kcal: 350 kcal/slice | Servings: 12 slices
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
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homemade treat with loved ones. Whether it’s served at a Sunday brunch, a family reunion, or as a special dessert after a hearty meal, the Yum Yum Cake is sure to be a crowd-pleaser. Its timeless appeal and delicious taste make it a recipe that will continue to be passed down through generations, a testament to the enduring charm of Southern baking.