Yum Yum Cake - Old Southern Recipe!

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. 

If you're craving even more tasty Southern-style dessert recipes, then try making a rich and classic Homemade Sour Cream Pound Cake Recipe or a nutty and sweet 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 potluck food that was available. 

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!

Ingredients You'll Need

1. Self-Rising Flour - Be sure to use self-rising flour for this recipe and not all-purpose flour. If all you have on hand is all-purpose flour, then you can use that to make self-rising flour by following the instructions in my Self-Rising Flour Recipe. This flour will help to make the cake light and fluffy. I have not tried making it with any substitution, such as cake flour. 
2. Baking Soda - A main component in baking, provides acid to the cake mixture and ensures this dense cake will have a wonderful texture. Be sure to check the date on the package to make sure that it has not expired. 
3. Eggs - Use two large eggs in the cake mixture. Try to remove the eggs beforehand to allow them to come to room temperature for easier combining when mixing the cake. 
4. Sugar - This ingredient is needed in the cake and icing to provide sweetness. Use granulated sugar or cane sugar. You can also use light brown sugar as well if you prefer. 
5. Pineapple - Crushed pineapple gives the cake mixture a nice pop of sweet and tangy flavor. I prefer to use pineapple with no sugar added, but you can select any that you prefer.
6. Vanilla Extract - I prefer to use pure vanilla extract instead of imitation. You may also use vanilla bean paste as well. 
7. Butter - You may use salted or unsalted butter whichever you prefer for this cake recipe. The butter will be melted to mix with the other ingredients to make the icing for the cake. 
8. Milk - I prefer to keep with the tradition of using canned evaporated milk when making this cake. It helps to thicken the icing a bit and give it a creamy slightly sweet flavor. If you prefer to use whole milk, then you may substitute it with that instead. 
9. Coconut - Adds texture and sweetness to the icing. You may use sweetened or unsweetened coconut for this recipe.
10. Pecans - Finely chop the pecans before adding them to the icing mixture for better results. You can use salt, unsalted, plain, or roasted. If you prefer to use another nut or have a hard time finding pecans, then chopped walnuts work great as well. 

See the recipe card below for exact ingredient quantities and instructions.

Step By Step Instructions

Begin the recipe by preheating the oven to 325 degrees F. Grab a rectangle 9x13-inch baking dish or 11x11-inch square 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) of 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!

Variations

• 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.

Storage

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. 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. 

Recipe

Yum Yum Cake

LaKita Anderson

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. 

5 from 14 votes

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Prep Time 15 mins

Cook Time 45 mins

Course Dessert

Cuisine American

Servings 12

Calories 492 kcal

Equipment

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

Ingredients

  

1x2x3x

• 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

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

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword southern dessert, yum yum cake

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Have any comments, questions, or other delicious ideas and ways to enjoy this recipe for easy yum yum cake? Please share them in the comments below!