This old-fashioned Yum Yum Cake recipe features a tender pineapple cake topped with a warm coconut-pecan icing that soaks right into every bite. Made from scratch using simple ingredients like crushed pineapple, self-rising flour, and evaporated milk, this Southern dessert delivers sweet, nutty flavors perfect for family gatherings and potluck dinners.
Updated October 24, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on November 14, 2022, and updated on November 22, 2025.
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Yum yum cake takes me back to the dessert tables at Southern church functions and family reunions. Growing up, I always looked forward to the potluck food and the sweet treats waiting on a separate table.
I've been baking and perfecting this family recipe for years. My version keeps the scratch-made pineapple cake and warm coconut-pecan icing that make this Southern dessert so memorable.
Grab your mixing bowls and leave room for a slice. Let's get started!
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Why You'll Love This Yum Yum Cake
- Easy preparation - Simple mixing and a sheet-pan shape make this an approachable scratch dessert.
- Sweet, nutty flavor - Pineapple, coconut, and pecans bring a little something special to every bite.
- Made for gatherings - A cake that stays in its baking dish travels easily to a potluck.
- Flexible serving - Cut smaller pieces for a dessert table or larger slices for an after-dinner treat.
Ingredients You'll Need
Here's everything you'll need to make this recipe.
Self-rising flour and baking soda: These provide the cake's structure and lift. Plain all-purpose flour is not a direct replacement; my self-rising flour recipe explains the difference.
Eggs and granulated sugar: Eggs bind the batter, while sugar sweetens and helps tenderize the crumb.
Crushed pineapple: Use pineapple packed in juice and keep that juice with the fruit. It supplies moisture that the batter needs.
Vanilla Extract: Vanilla rounds out the fruit and buttery flavors.
Butter, sugar, and evaporated milk: These form the warm icing base. Evaporated milk adds richness without the thickness of sweetened condensed milk.
Shredded coconut and pecans: Coconut adds chew and pecans add crunch. Choose sweetened or unsweetened coconut according to your preference.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Yum Yum Cake
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Combine the Batter Gently
Distribute the dry ingredients before adding the wet mixture so the leavening does not collect in pockets. Once combined, stop mixing when the flour disappears to keep the crumb tender.
Step 2: Check the Center
Spread the batter evenly so the edges and center bake at a similar rate. A tester should come out with little to no crumbs rather than wet batter, the pineapple makes the finished cake moist.
Step 3: Build the Warm Icing
Lower the heat before whisking in the evaporated milk so you can control the mixture. Stir in the coconut and pecans off the heat, following the recipe card's method rather than cooking it like a hard candy glaze.
Step 4: Let the Icing Set
The brief cooling period leaves the cake warm enough to take up some icing without being fresh from the oven. Spread the topping across the whole surface and give it time to settle before slicing.
Lakita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Plan beyond oven time: Allow room in your schedule for the short cooling and setting periods as well as baking.
- Use the right dish: The recipe was written for a rectangular baking dish or the square pan noted in the card, a deeper pan can change the bake.
- Check oven accuracy: An oven thermometer is helpful if the edges brown long before the middle sets.
- Prepare your workspace: Set out a heat-safe landing spot and a rack before the cake is ready.
- Rescue messy slices: Wipe the knife between cuts and use a thin spatula to lift each piece with its topping.
- Keep the topping contained: Leave the cake in its pan when icing it so any runoff stays with the dessert.
Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Walnut option: The original post offers walnuts in place of pecans for a different nutty flavor.
- Nut-free suggestion: Omit the pecans if needed, checking every ingredient for your household's allergy requirements.
- Less-sweet topping: Choose unsweetened coconut instead of sweetened coconut without changing the icing method.
- Dairy-free experiment: Plant-based butter and canned coconut milk are suggestions from the existing notes; this adaptation needs your own testing.
- Party portions: Cut small squares once the topping has settled for a shared dessert tray.
Make-Ahead & Storage
Make-Ahead
You can bake the uniced cake ahead, cool it completely, and wrap it tightly before freezing for up to one month, as described in the original post. Thaw overnight in the refrigerator before finishing. For the closest match to the freshly made version, plan the icing around serving rather than storing it separately.
Storage & Reheating
Cover the finished cake tightly in its pan or transfer slices to an airtight container and refrigerate for up to two days. A chilled slice can be served as it is, reheating is optional. If you prefer it less cold, let only the portion you plan to eat stand briefly before serving.
What to Serve with Yum Yum Cake
Here are some of my favorite ways to serve this dish.
- Southern Fried Chicken - Finish a Sunday supper with a slice of cake.
- Southern Mac and Cheese - Pair a savory potluck favorite with this fruity dessert.
- Southern Collard Greens - Build a Southern dinner menu before bringing out dessert.
- Southern Pecan Pie - Offer another familiar favorite on a holiday dessert table.
Frequently Asked Questions
A: The names are sometimes used for similar pineapple cakes with a cooked coconut-nut topping. Recipes vary, so compare the actual ingredients and method rather than relying on the name alone.
A: No, this version starts with self-rising flour and a scratch batter. Some recipes with the same name use cake mix and pudding, which produce a different dessert.
A: Evaporated milk and sweetened condensed milk are different products. Stick with evaporated milk here because the icing already contains sugar.
A: Crushed pineapple spreads through this batter more evenly than chunks. Larger pieces change the texture and are not a tested direct swap in this recipe.
A: An underbaked center or an inaccurate oven temperature can contribute to sinking. Check the center before removing the pan and avoid opening the oven repeatedly early in baking.
A: This recipe is designed to stay in a baking dish with its warm topping. A stacked cake would need a different assembly approach and has not been established by this recipe.
A: This topping is meant to be spoonable when warm rather than stiff like buttercream. Give it the setting time in the card before deciding it needs further cooking.
A: Coconut contributes much of the topping's texture and volume. Leaving it out would be an untested change, so expect a different consistency.
A: The coconut-pecan icing is the finished topping. There is no additional frosting layer in this recipe.
A: A deeper layer can bake unevenly and overflow. For a larger gathering, use separate batches in appropriate pans rather than crowding a single dish.
📖 Recipe
Yum Yum Cake Recipe
Equipment
- 1 9x13-inch rectangle baking dish or 11x11-inch square baking dish (as shown)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small saucepan
- 1 whisk or electric mixer
- baking rack for cooling
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
- ⅔ 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
- Pineapple alternatives: Try crushed peaches, mandarin oranges, or blueberries for a fun twist. Use the same measurement (2 cups).
- Nut-free option: Omit the pecans entirely, or replace with sunflower seeds for crunch.
- Dairy-free: Use plant-based butter and coconut milk (from a can) in place of the evaporated milk.
- Lower sugar: You can reduce the sugar in the cake by ½ cup, though it will be less sweet. I don't recommend reducing the icing sugar as it affects the consistency.
Did You Make This Recipe?
Please leave a star rating with your review, it helps other readers choose their next recipe. I always enjoy seeing what you make in your kitchen. If you give this yum yum cake a try, I'd love to know what you think! Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later.
stana goines says
do you drain the pineapple ? why cant you mix up everything in one bowl ?
LaKita says
You can try draining any excess, but it's hard with crushed pineapple so it's fine if you don't/can't. You can mix everything in one bowl if you prefer 🙂
Jazz says
This was my first time making yum yum cake but will not be my last. It's so delicious and easy! Thank you for sharing your recipe!
LaKita says
Thank you Jazz, happy to hear you enjoyed the cake!
Taneisha says
This cake was definitely all kinds of yum! The pineapple gave a sweet tangy flavour and it was devoured by my pineapple, cake, and all things nice loving cousins! Will be making again!
LaKita says
Thank you Taneisha! Happy to hear that you and your family enjoyed the cake!!
Moop Brown says
I've actually never had this kind of cake before but I'm a big fan of desserts with coconuts and nuts so I'll have to try.
LaKita says
Thank you Moop, hope you get a chance to try it!
Robin says
Although I had never heard of this cake, it reminded me of the cakes the ladies would bring to church dinners when I was a child. I loved the ease plus the taste brought back fond memories. A true winner!
LaKita says
Thank you Robin, this is definitely a church lady cake 😉
Leslie says
I was going to ask where this recipe has been my whole life, but I didn't grow up in he south, so that explains what I've been missing out on! Haha! This is incredible!
LaKita says
Thank you Leslie! Happy to hear that you have a chance to try it now 😉
Adriana says
I have never heard of Yum Yum Cake before, but I am glad I stumbled on your recipe to learn what it is. Sounds like a hummingbird cake in the form of a bar. I bet it is so good cannot wait to try it!
LaKita says
Thank you Adriana, it's very similar to hummingbird cake!
Amanda Mason says
I was born and raised in the south and this recipe reminds me of the one my great-aunt used to make! I made it and it's super similar! Absolutely delicious!
LaKita says
Thank you Amanda, it's so simple to make!
Maggie says
A friend of mine shared with me a slice of this cake once, and I have been looking for this recipe ever since then. It came out even better than I remembered. So good!
LaKita says
Thank you Maggie, happy to hear you enjoyed having this cake again 🙂
Tracy says
Being from New England, this one is new to me, but oh my gosh is it delicious!! So so good, thank you!!
LaKita says
Thank you Tracy, happy to hear it!
Marta says
I've never in my life heard of a Yum Yum Cake and I'm a little salty that no one introduced me to it before. That coconut-pecan icing is so perfect for this tender fluffy cake.
LaKita says
Thank you Marta, so happy you're here now 🙂
Marie says
I wasn't familiar with Yum Yum Cake but I just had to make it because the name is so cute! It's a super easy recipe and it disappeared in a blink in my house. I'll be making it again over the holidays, I know everyone will like it!
LaKita says
Thank you Marie! This is a great holiday recipe, hope you enjoy!
Loreto and Nicoletta Nardelli says
That icing is amazing! Also thank you for the detailed step-by-step instructions!
LaKita says
Thank you so much, the icing really takes it over the top 🙂
Colleen says
This cake certainly lived up to its name. So good! It disappeared fast and I will be making it again. Thank you!
LaKita says
Happy to hear you enjoyed the cake recipe Colleen, thank you!
Michele says
SO excited to make this for Thanksgiving! I love that you pour the icing over the cake. The coconut and pecans on top sound amazing!
LaKita says
Thank you Michele!! The icing on top really makes this cake!!