Best 5 Yum Yum Cake I Recipes
Are you looking for a delicious and unique dessert to satisfy your sweet tooth? Look no further than the Yum Yum Cake I! This delightful cake is sure to tantalize your taste buds with its moist, fluffy texture, creamy filling, and delectable frosting. Whether you are a seasoned baker or a novice cook, this recipe is easy to follow and will guide you step-by-step in creating a masterpiece that will impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
YUM-YUM CAKE
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
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 :
YUM YUM CAKE
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
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 I
If you like citrus cakes and pineapples you will like this cake.
Provided by Laura L Daugherty
Categories Cake Recipes
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C), grease and lightly flour a 9x13 inch pan.
- In a small bowl, mix flour, baking powder and salt. Set aside.
- Beat shortening for 30 seconds, add sugar, lemon and orange zest and beat until light and fluffy. Add eggs one at a time, beating well after each. Add pudding mix. Add flour mixture, alternating with milk and juices beating well after each addition.
- Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 or until toothpick inserted into center of cake comes out clean. Cool in pan.
- To make the topping: Mix vanilla pudding with milk and set aside. Beat cream cheese until smooth, add cool whip, then pudding and mix on lowest speed until well combined. Spread on top of cooled cake. arrange pineapples and cherries on top.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 35.9 g, Cholesterol 50.4 mg, Fat 12.9 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 293.2 mg, Sugar 24.8 g
YUM YUM CAKE II
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
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
STRAWBERRY YUM YUM CAKE
This fabulous cake is made for special occasions. I had lost the recipe for years, but recently found it again. I got the recipe on line many years ago, don't know where. Whenever I do take it to family get togethers, everyone wants the recipe.
Provided by cgross
Categories Dessert
Time 35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
- Bake 20 to 25 minutes.
- Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
- Cut strawberries into slices, reserve some for top.
- When cake is cool, layer with frosting then strawberries.
- REFRIGERATE cake OVERNIGHT or it will be a total flop!
Nutrition Facts : Calories 474.8, Fat 25.8, SaturatedFat 12, Cholesterol 68, Sodium 310.1, Carbohydrate 57.2, Fiber 1.2, Sugar 48, Protein 5.2
Tips:
- Use room temperature ingredients for better mixing and a more consistent batter.
- Cream the butter and sugar together until light and fluffy for a smooth and velvety cake texture.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined to avoid overmixing.
- Fill the cake pans no more than 2/3 full to prevent overflowing.
- Bake the cakes in a preheated oven at the specified temperature for the recommended time, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- For a smooth and even frosting, beat the butter and cream cheese together until light and fluffy, then gradually add the powdered sugar and vanilla.
- Decorate the cake as desired with sprinkles, chopped nuts, or other toppings.
Conclusion:
With careful preparation and attention to detail, the yum-yum cake is a delightful dessert that is sure to impress. Whether you are a seasoned baker or just starting out, this recipe provides a detailed guide to creating a moist, flavorful, and visually stunning cake. Remember to gather your ingredients and equipment in advance, follow the recipe steps precisely, and allow sufficient time for cooling and frosting. With a little patience and effort, you can enjoy a delicious and satisfying yum-yum cake that is perfect for any occasion.
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