Best 4 Yum Yum Cake Iii Recipes

Indulge your taste buds with the enticing Yum-Yum Cake, a delightful dessert with three irresistible variations. This delectable cake is the perfect treat for any occasion, whether you're celebrating a special event or simply craving a sweet indulgence.

The classic Yum-Yum Cake captivates with its moist and fluffy vanilla sponge cake, layered with a creamy pineapple filling and topped with a luscious whipped cream frosting. For a tropical twist, the Pineapple Yum-Yum Cake features a pineapple cake base, pineapple filling, and a tangy cream cheese frosting. And for chocolate lovers, the Chocolate Yum-Yum Cake offers a rich chocolate cake, chocolate filling, and a decadent chocolate ganache frosting.

No matter your preference, each Yum-Yum Cake promises an explosion of flavors and textures in every bite. The soft and airy cake, combined with the creamy fillings and luscious frostings, creates a symphony of sweetness that will tantalize your senses.

So, gather your ingredients, preheat your oven, and embark on a culinary journey to create the ultimate Yum-Yum Cake. Let's dive into the recipes and bring these delectable cakes to life!

Here are our top 4 tried and tested recipes!

YUM YUM CAKE

Yum Yum Cake image

My boss makes this every time we have a dinner at work and we all think it is great. Try it and I'm sure you will agree.

Provided by littlelady2

Categories Dessert

Time 30m

Yield 1 dessert, 15 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
1/2 cup chopped pecans
1/2 cup melted butter
1 (10 ounce) package cream cheese
1 cup powdered sugar
2 cups Cool Whip
1 (2 ounce) box instant chocolate pudding mix
1 cup milk
1 (2 ounce) box instant vanilla pudding
1 cup milk
2 cups Cool Whip

Steps:

Crust: Mix furst three ingredients and press into 9x13 pan.
Bake at 350 about 15 minute; Cool.
Layer 1: Cream together the cream cheese and powdered sugar; Fold in 2c cups of the cool whip; Spread over crust; Cool about 10 minutes.
Layer 2: Mix the chocolate pudding with 3/4c milk; Spread over layer 1.
Let set for about 10 minute Layer 3: Mix the vanilla pudding with 3/4c milk.
Spread over layer 2.
Let set for about 10 minute Layer 4: Spread cool whip over top and sprinkle with chopped pecans.
Let set in refrigerator still set.

Nutrition Facts : Calories 319.7, Fat 21.8, SaturatedFat 13.4, Cholesterol 41.6, Sodium 229.1, Carbohydrate 28.3, Fiber 0.7, Sugar 18.1, Protein 4.1

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.

YUM YUM CAKE II

Yum Yum Cake II image

A chocolaty cake similar to a Texas Sheet Cake but cooked in a 9x13 pan, rather than a cookie sheet pan. You pour the cooked icing onto the hot cake. Yum!!

Provided by Karin Christian

Categories Desserts Cakes Sheet Cake Recipes

Yield 24

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
1 cup butter
1 ½ cups white sugar
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup buttermilk
2 cups white sugar
½ cup butter
2 teaspoons vanilla extract

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 38.4 g, Cholesterol 48.6 mg, Fat 12.6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 7.7 g, Sodium 213.4 mg, Sugar 30.3 g

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 :

Tips:

Prepare before baking: Ensure all ingredients are at room temperature, preheat the oven, and grease and flour your baking pans.
Measure precisely: Accurate measurements are crucial for successful baking. Use a kitchen scale for precise measurements of dry ingredients.
Don't overmix: Overmixing can result in dry and dense cakes. Mix only until the ingredients are combined.
Check doneness accurately: Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is ready.
Cool properly: Let the cake cool completely before frosting or serving. This helps to prevent the cake from falling apart.

Conclusion:

Baking these delectable cakes is a delightful endeavor, offering a sense of accomplishment and the joy of sharing homemade treats with loved ones. Whether you're a seasoned baker or just starting, these recipes provide a perfect starting point for your baking journey. Embrace the process, experiment with different flavors and techniques, and indulge in the sweet creations that await you. Happy baking!