Go Back
+ servings
overhead view of finished cake topped with icing in baking dish
Print Recipe
4.94 from 15 votes

Yum Yum Cake

Try making this Yum Yum Cake the next time you have a family gathering for a sweet and decadent dessert that is sure to have rave reviews. A delicious cake topped with homemade icing that includes coconut and pecans. 
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: southern dessert, yum yum cake
Servings: 12
Calories: 492kcal

Equipment

  • 1 9x13-inch rectangle baking dish or 11x11-inch square baking dish (as shown)

Ingredients

  • Cake Ingredients:
  • 2 cups self-rising flour
  • 2 teaspoons baking soda
  • 2 large eggs
  • 2 cups granulated sugar
  • 2 cups crushed pineapple
  • 1 teaspoon vanilla extract
  • Icing Ingredients:
  • ½ cup butter (1 stick)
  • 1 cup granulated sugar
  • cup evaporated milk (the small 5 ounce can)
  • 1 cup shredded coconut
  • 1 cup finely chopped pecans

Instructions

  • Begin the recipe by preheating the oven to 325 degrees F. Grab a rectangle 9x13-inch baking dish and lightly spray it with cooking spray. Set aside.
  • Begin making the cake using a large bowl, mix together the dry ingredients. The 2 cups self-rising flour and 2 teaspoons baking soda until combined. Set aside. 
  • In a separate medium bowl, stir together the 2 large eggs, 2 cups granulated sugar, 2 cups crushed pineapple, and 1 teaspoon vanilla extract until combined. 
  • Make a well in the center of the flour mixture and pour in the egg mixture. Whisk to combine (or use an electric mixer) all of the ingredients together, careful not to overmix. 
  • Add the cake batter to the prepared baking dish and spread it into an even single layer. Place into the oven to bake for 40 to 45 minutes, until a cake tester (toothpick) comes out with little to no crumbs. Carefully remove the cake from the oven and allow it to cool in the pan on a baking rack for about 10 to 15 minutes. 
  • While the cake is cooling, begin preparing the icing. In a small saucepan over medium-high heat, add the ½ cup (1 stick) butter and allow it to melt, stirring constantly. Add the 1 cup sugar and whisk to combine. Adjust the heat to medium-low and slowly whisk in the ⅔ cup (5 ounces) milk for about 1 to 2 minutes. Turn off the heat and add in the 1 cup coconut and 1 cup chopped pecans, stir to combine. 
  • Pour the icing in an even layer over the top of the cake in the pan. It is perfectly fine if the cake is still warm. Allow the cake time to cool and set for about 5 to 10 minutes before cutting to serve. Enjoy!
  • This cake is best to be enjoyed the same day or the day after it is made. If you have any leftovers, cover the cake with some plastic wrap or place it into an airtight container, and store it in the refrigerator for up to 2 days.

Notes

  • An alternative to making the icing is to omit it and top the finished and cool cake with some cool whip before serving.
  • Make a blueberry yum yum by substituting blueberries for pineapple in the same unit of measure.
  • Instead of using crushed pineapple, try using peaches or mandarine oranges.

Nutrition

Calories: 492kcal | Carbohydrates: 77g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 291mg | Potassium: 191mg | Fiber: 2g | Sugar: 61g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg