The Yum Yum Cake Old Southern Recipe From My Family
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It’s time for some sweet southern-style baking today, y’all! This Yum Yum Cake Old Southern Recipe features layers of moist cake filled with a rich, creamy pudding and topped off with pineapple, nuts, and coconut. So gather up all your ingredients, preheat the oven and let’s get to baking. And don’t forget the biggest ingredient of all—plenty of love!
This is one of those recipes you might have seen at a family gathering like family reunions or funerals – I think a version of it was in every church cookbook from my childhood. It seems like a huge variety of pound cakes or butter cakes from back then had all the cutesy names. It really is the perfect dessert to take to any event.
Some versions of this old-fashioned cake recipe use ingredients like graham cracker crumbs, peanut butter, or even canned cherry pie filling. Our version of this decadent dessert is a family favorite that I remember my grandma making and has pretty simple ingredients. Try it for yourself, you will get rave reviews!
Can you make your yellow cake from scratch instead of a box mix?
Of course! For the ease of ingredients and time, I start with a box of yellow cake mix. Cake mixes are on sale all the time for around a buck and you only need to add a few things to bake it.
How to dress up a boxed cake mix
Instead of the veggie oil a box mix asks for, I use the same amount of melted butter – but let it cool slightly first. If I don’t have butter, then I might use sour cream. Then, I either add a little vanilla extract, almond extract, or even lemon zest.
When it comes to baking the cake, I drop the oven temperature by 25 degrees and bake for an additional five to ten minutes.
What kind of variations can you make with this recipe?
This yum yum cake is so versatile and delicious, you can dress it up for any occasion. Maybe switch out the flavor of pudding – I would just avoid chocolate pudding. You can also change up the flavor by adding a teaspoon of cinnamon or nutmeg to the batter to make a spiced yum yum cake. Heck, even play with different kinds of nuts! Want a strawberry yum yum? Use frozen strawberries instead of crushed pineapple.
No matter which version you decide to make, everyone will love it! Enjoy and have fun creating your own yum yum cake recipe.
Let’s get started baking
First of all, let’s talk about the ingredients. You will need:
- Box of yellow cake mix – these are even at the local dollar store
- What you need for that cake mix, according to the box – or what I suggested to upscale it
- Instant vanilla pudding mix – I like to watch for these to go on sale and then stock up. Do NOT get Cream cheese – even the store brand will work wonderfully
- Cool Whip – or fresh whipped cream if you can stabilize it
- Crushed pineapple – this is where I get picky. I use Dole
- Shredded coconut – sweetened or unsweetened, it doesn’t really matter
- Chopped walnuts – mine come from a bag that’s been in the freezer for 6 months – I always stock up during the baking sales before the holidays
How to make
Preheat oven to 350 and prepare a 13×9 pan with baking spray.
In a medium bowl, mix the dry ingredients of the cake batter up as the box instructs you to.
Bake it and then cool the cake completely.
In a large bowl (use a hand mixer) or our electric mixer, combine the pudding and milk.
Add the cream cheese and cream mixture until it is all well combined.
Fold the Cool Whip into the cream cheese mixture.
Spread this cream cheese frosting evenly on top of the cooled cake.
Layer on the crushed pineapple, then the coconut, and lastly the chopped walnuts.
Serve & enjoy!
Q: Can I make yum yum cake as cupcakes?
A: Yes, you can. Fill each cupcake liner ¾ full and bake for 20-25 minutes. Let them cool before topping them with cream cheese frosting and then the yummy toppings.
Q: What other variations of yum yum cake can I make?
A: To switch up the yum yum cake, you could use different kinds of pudding such as pistachio or lemon. You could also use different fruits such as cherries or blueberries instead of crushed pineapple. Doesn’t a blueberry yum yum cake sound amazing?
Q: Can I make this in advance?
A: Yes, yum yum cake can be made in advance. You can make it up to two days ahead of time and keep it covered in the refrigerator. When ready to serve, let the yum yum cake sit on the counter at room temperature for 20 minutes or so before serving. Enjoy!
Print off our Yum Yum Cake Old Southern Recipe recipe here:
- 1 yellow cake mix + additional ingredient per box recipe
- 1 box instant vanilla pudding
- 1 cup milk
- 8 oz cream cheese, room tempurature
- 1 tub cool whip
- 1 can crushed pineapple, drained well
- 1 cup coconut shreds
- 1 cup walnuts, chopped
Preheat the oven to 350 and prepare a 13x9 pan with baking spray
Prepare the cake batter per directions, bake the cake, and let it cool completely
In a large bowl use a hand mixer to combine the pudding and milk.
Mix in the cream cheese until well combined
Fold in cool whip
Spread evenly on top of the cooled cake
Layer on crushed pineapple, then coconut, and lastly chopped walnuts
Serve & enjoy!
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Amount Per Serving: Calories: 364Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 21mgSodium: 421mgCarbohydrates: 48gFiber: 2gSugar: 28gProtein: 5g