Best 4 Lemon Yum Yum Cake Recipes

**Lemon Yum Yum Cake: A Delightful Treat for Any Occasion**

Indulge your taste buds with the tantalizing Lemon Yum Yum Cake, a culinary masterpiece that blends sweet and tangy flavors with a light and fluffy texture. This delightful cake is perfect for any occasion, whether it's a festive celebration or a cozy gathering with loved ones. With its zesty lemon flavor and velvety smooth frosting, the Lemon Yum Yum Cake promises an explosion of flavors that will leave you craving for more.

This article presents a collection of three delectable Lemon Yum Yum Cake recipes, each offering a unique twist on this classic dessert. From the classic Lemon Yum Yum Cake with its signature lemon-infused sponge cake and creamy lemon frosting to the indulgent Lemon Yum Yum Poke Cake with its layers of moist cake soaked in a tangy lemon glaze and topped with a fluffy whipped cream frosting, these recipes cater to a variety of preferences.

For those who love a rich and decadent dessert, the Lemon Yum Yum Cheesecake offers a delightful combination of a creamy lemon cheesecake filling nestled on a graham cracker crust and topped with a sweet and tangy lemon glaze. Each recipe includes clear instructions, a list of easily accessible ingredients, and helpful tips to ensure your Lemon Yum Yum Cake turns out perfectly every time.

Whether you're a seasoned baker or a novice in the kitchen, this article provides all the necessary guidance to create this delightful dessert. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy. Get ready to experience the irresistible charm of the Lemon Yum Yum Cake, a dessert that is sure to become a favorite in your recipe collection.

Let's cook with our recipes!

YUM-YUM CAKE

Yum-Yum Cake image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12-16 servings.

Number Of Ingredients 6

Ingredients

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

Steps:

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 in 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.

Nutrition Facts :

LEMON YUM YUM

Lemon Yum Yum image

A family favorite

Provided by Sue Stone

Categories Other Desserts

Time 55m

Number Of Ingredients 9

Ingredients

1-1/2 c flour
1-1/2 stick margarine
2/3 c walnuts, chopped
1 pkg cream cheese, softened (8 oz.)
1 c powdered sugar
1 container whipped topping, such as cool whip (9 oz.)
2 pkg lemon instant pudding (3.5 oz. each)
3 c milk
chopped walnuts (garnish)

Steps:

1. Preheat oven to 325º. In a medium bowl, combine flour, margarine, and 2/3 cup chopped walnuts until well mixed. Press mixture into 9x13" baking pan. Bake for 25 minutes until lightly browned. Be sure to watch closely so it does not get too brown. Allow crust to cool
2. Beat softened cream cheese until smooth. Add powdered sugar and half of whipped topping; spread mixture over baked and cooled crust.
3. Mix pudding with milk; pour over cream cheese layer. Top with remaining whipped topping; sprinkle with nuts to garnish.

LEMON YUM YUM CAKE

Lemon Yum Yum Cake image

Make and share this Lemon Yum Yum Cake recipe from Food.com.

Provided by Nutmeg74

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) package lemon cake mix
2 eggs, per cake mix directions
1 1/3 cups water, per cake mix directions
1/3 cup oil, per cake mix directions
16 ounces crushed pineapple, drained
1 (3 ounce) package lemon pudding mix
1 (3 1/2 ounce) package instant lemon pudding
1 (1 1/3 ounce) envelope Dream Whip
1 1/2 cups cold milk

Steps:

Bake 1 lemon cake according to pkg. directions in a 9x13 pan.
Add enough water to pineapple juice to make 2 cups liquid. Prepare 1 pkg. lemon pudding according to directions using the 2 cups liquid.
Cool until warm; fold in the pineapple.
Spread over the cake.
Mix topping ingredients together.
Beat to soft peaks.Spread over pineapple mixture.
. Refrigerate till serving time.

Nutrition Facts : Calories 366.1, Fat 14.3, SaturatedFat 3.6, Cholesterol 40.4, Sodium 510.4, Carbohydrate 56.5, Fiber 0.8, Sugar 25.6, Protein 4.2

YUM YUM CAKE

Yum Yum Cake image

This makes a large cake, perfect for a pot luck or a family gathering. It is a fairly flat cake--ends up less than two inches high after you have added the toppings. This recipe came from my sister-in-law in Chicago. I had a piece at a family reunion dinner and couldn't leave without the recipe! Yum Yum!

Provided by SharleneW

Categories Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 1/2 ounce) package vanilla pudding mix (not instant)
1 cup milk
1 (9 ounce) package cream cheese
1 (9 ounce) package Cool Whip Topping
1 (15 1/2 ounce) package crushed pineapple, well drained
1 cup flaked coconut
1 cup walnuts, chopped

Steps:

Grease and flour a 12 x 17 or 12 x 15-inch pan.
Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
Cook pudding with 1 cup milk, let cool.
Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
Top with crushed pineapple.
Sprinkle with coconut and nuts.
Be sure to refrigerate leftovers.

Tips:

For the best results, use fresh lemons. You can zest and juice them yourself, or use store-bought lemon juice and zest.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with wet batter, continue baking for a few more minutes.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
For a more intense lemon flavor, use lemon curd as the filling. You can also add lemon zest to the frosting.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This lemon yum-yum cake is the perfect dessert for any occasion. It's moist, fluffy, and full of lemon flavor. The cream cheese frosting is the perfect complement to the cake, and the lemon curd filling adds an extra layer of flavor and texture. This cake is sure to be a hit with everyone who tries it!