Published: Nov 22, 2025 by LaKita · This post may contain affiliate links.

Yum Yum Cake Recipe - Old Southern Recipe!

Name: Yum Yum Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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:; 1/2 cup butter (1 stick); 1 cup granulated sugar; 2/3 cup evaporated milk (the small 5 ounce can); 1 cup shredded coconut; 1 cup finely chopped pecans

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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 November 2025: This Yum Yum Cake recipe has been tested and updated with additional tips, FAQs, and improved instructions to help you make the perfect Southern dessert every time. Originally posted on November 14, 2022.

Side view of piece of cake on white plate by fork and the rest of the cake in the background.

As a Southern food blogger who grew up making traditional church potluck desserts, I've been baking and perfecting this recipe for years. This version comes from my family's collection of treasured recipes passed down through generations of church gatherings and family reunions. If you love authentic Southern desserts, you'll also enjoy my Homemade Sour Cream Pound Cake and Southern Pecan Pie.

There are many desserts that I fondly remember from my childhood. Growing up in the south, I've attended my share of family gatherings, church functions, and even a family reunion or two. The best part about each of these is the available potluck food.

A long table lined with so many savory foods to fill up on, such as baked mac and cheese, fried chicken, greens, and cornbread. There's also usually a separate table full of sweet treats and delicious desserts. I'm talking enough food to fill any southern church cookbook with recipes for days.

Many of those recipes aren't commonly known and have really interesting and cutesy names, such as the yum yum cake recipe. This simple cake recipe is easy to make and perfect to share with family and friends. Trust me when I say that you will not be disappointed with this original recipe, which is sure to be a family favorite.

Let's get started!

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Before You Bake
Ingredients You'll Need
Expert Tips for Perfect Yum Yum Cake
📖 Recipe
Recipe Variations
Storage Tips
Frequently Asked Questions
More Recipes You'll Love

Before You Bake

This old-fashioned Yum Yum Cake is easier than you might think! The cake itself comes together in one bowl, and the signature coconut-pecan icing is poured over the warm cake, where it soaks in to create that irresistible gooey texture.

Difficulty Level: Easy - perfect for beginner bakers
Prep Time: 15 minutes
Bake Time: 40-45 minutes
Cooling Time: 15-20 minutes
Total Time: About 1 hour 30 minutes
Servings: 12-15 slices

What You'll Need:

9x13-inch baking dish (or 11x11-inch square pan)
Two mixing bowls (one large, one medium)
Small saucepan for the icing
Whisk or electric mixer
Baking rack for cooling

Why This Recipe Works:

The crushed pineapple keeps the cake incredibly moist, while the self-rising flour creates a tender crumb. The warm icing poured over the barely-cooled cake is what makes this dessert truly special. It seeps into every layer, creating pockets of sweet coconut and crunchy pecans throughout.

Ingredients You'll Need

Overhead view of ingredients needed to make cake in separate bowls.

Self-Rising Flour - Essential for the light, fluffy texture of this cake. Don't substitute all-purpose flour without adding leavening. Need to make your own? Check my Self-Rising Flour Recipe.
Baking Soda - Works with the self-rising flour to give the cake proper rise. Check your expiration date, old baking soda won't work as well.
Large Eggs - Bring to room temperature for 30 minutes before baking for easier mixing and better incorporation.
Granulated Sugar - Sweetens the cake and helps create a tender crumb. You can substitute light brown sugar for a deeper molasses flavor.
Crushed Pineapple - Use the kind in its own juice (not heavy syrup). Don't drain it - that juice adds crucial moisture to the batter.
Pure Vanilla Extract - Enhances all the flavors in the cake. Pure vanilla tastes better than imitation, but either works.
Butter - Salted or unsalted both work. I prefer unsalted so I can control the salt level.
Granulated Sugar - Creates a slightly caramelized base for the icing when cooked with the butter and milk.
Evaporated Milk - The traditional choice that gives the icing a creamy, slightly thick consistency. You can substitute whole milk if needed.
Shredded Coconut - Sweetened or unsweetened both work. Sweetened adds extra sweetness; unsweetened lets the other flavors shine.
Pecans - Chop finely for even distribution. Walnuts make a great substitute if pecans aren't available or are too expensive.

👉🏾 See the recipe card below for exact quantities and full instructions.

Expert Tips for Perfect Yum Yum Cake

Don't Drain the Pineapple: The juice adds moisture to the cake. You want the crushed pineapple with its liquid for the best texture.
Pour Icing While Warm: This is crucial! The icing needs to be poured over the warm cake so it can soak in and create that signature gooey texture.
Use Fresh Baking Soda: Check the expiration date on your baking soda. Old leavening agents won't give you a proper rise.
Let It Cool Properly: Allow the cake to cool for 10-15 minutes before adding icing, then let everything set for another 5-10 minutes. This creates the perfect texture.
Storage Matters: This cake is actually better the next day after the flavors meld together. Store covered in the refrigerator.

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📖 Recipe

Close up side view of piece of cake on white plate.

Yum Yum Cake Recipe

LaKita Anderson

This old-fashioned Yum Yum Cake recipe features a tender pineapple cake with warm coconut-pecan icing. A classic Southern dessert made from scratch, perfect for potlucks and family gatherings.

4.94 from 16 votes

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings

Calories 492 kcal

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.

Calories: 492kcalCarbohydrates: 77gProtein: 6gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 55mgSodium: 291mgPotassium: 191mgFiber: 2gSugar: 61gVitamin A: 341IUVitamin C: 4mgCalcium: 62mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword southern dessert, yum yum cake

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Recipe Variations

An alternative to making the icing is to omit it and top the finished and cooled cake with some whipped topping 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 mandarin oranges.

Storage Tips

This cake is best 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. It is fine to allow the cake to sit at room temperature the same day that it is made for a few hours.

Freezing - The cake portion, without the icing, may be made ahead of time and frozen for up to 1 month. Place it in the refrigerator the night before serving to allow it time to thaw. Remove and allow it time to come to room temperature while making the icing to pour on top.