Best 5 Yum Yum Cake Ii Recipes
There are several variations of Yum Yum Cake, all of which are incredibly delicious. However, there is one recipe with a very moist and dense crumb that is well-known by its fans as the best of all Yum Yum cakes. This recipe uses two cakes in a single bundt pan. The combination of two colors and textures makes this cake not only delicious but beautiful as well.
Here are our top 5 tried and tested recipes!
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 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
CHOCOLATE YUM-YUM CAKE
MY GRANDMOTHER first made this cake, and my mother made it often when I was a little girl. Today, at age 82, I'm still baking it. What better testimony to a delicious recipe! You can frost it or just sprinkle it with a little powdered sugar. Either way, it's great. -Dorothy Colli, West Hartford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan over low heat, melt butter and chocolate, stirring constantly. Add the sugar, raisins, water, cinnamon and cloves; bring to a boil. Boil for 5 minutes, stirring occasionally. , Remove from the heat; pour into a large bowl and cool for 15 minutes. Beat in salt and vanilla. Combine flour and baking soda; add to chocolate mixture until well blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. , In a small bowl, combine icing ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 300 calories, Fat 11g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 235mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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 Allrecipes Member
Categories Sheet Cake
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
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 :
Tips:
- Use fresh ingredients: Fresh fruits and vegetables will give your Yum Yum Cake the best flavor and texture.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
- Be creative with your frosting: You can use any type of frosting you like, from whipped cream to cream cheese frosting. You can also add flavorings, such as vanilla extract or chocolate chips, to the frosting.
Conclusion:
The Yum Yum Cake is a delicious and versatile dessert that is perfect for any occasion. With its moist cake, creamy frosting, and fresh fruit, this cake is sure to be a hit. So next time you're looking for a special dessert, give the Yum Yum Cake a try. You won't be disappointed!
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