Yum Yum Cake – Old Southern Recipe

Looking for a scrumptious dessert recipe with a touch of Southern charm? Try this mouthwatering Yum Yum Cake! Packed with pineapple, coconut, and pecans, this cake is a delightful treat for any occasion. Easy to make and bursting with flavor, it’s sure to become a family favorite. Perfect for potlucks, parties, or simply satisfying your sweet tooth cravings. Give it a try and watch it disappear in no time!

Ingredients:

To make Yum Yum Cake, you’ll need:

• 2 cups self-rising flour
• 2 eggs
• 2 cups sugar
• 2 teaspoons baking soda
• 2 cups crushed pineapple (drained)

For the Icing, you’ll need:

• 1 cup sugar
• 1 stick margarine or butter
• 1 small can Pet milk (5 oz) (evaporated milk)
• 1 cup coconut
• 1 teaspoon vanilla
• 1 cup chopped pecans

How To Make Yum Yum Cake – Old Southern Recipe:

1. Mixing the Cake Batter:

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a mixing bowl, combine the self-rising flour, eggs, sugar, baking soda, and drained crushed pineapple. Mix until all the ingredients are well incorporated.

2. Baking the Cake:

Pour the cake batter into the greased baking pan and spread it out evenly. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

3. Making the Icing:

While the cake is baking, prepare the icing. In a saucepan, combine the sugar, margarine (or butter), and Pet milk. Bring the mixture to a boil and let it cook for two minutes, stirring constantly.

4. Adding the Final Touches:

After boiling, remove the icing from heat and stir in the shredded coconut, vanilla extract, and chopped pecans. Once the cake is baked and still warm, pour the warm icing evenly over the top.

5. Serving and Enjoying:

Allow the cake to cool slightly before serving, allowing the icing to set. Slice into squares and serve this delightful Yum Yum Cake as a sweet finale to any meal or special occasion.

Yum Yum Cake is more than just a dessert; it’s a taste of tradition and a slice of Southern hospitality. With its moist texture, tropical flavors, and nutty crunch, this cake is sure to become a family favorite for generations to come.

FAQs:

1. Can I use fresh pineapple instead of crushed pineapple?
   While crushed pineapple is traditionally used in this recipe, you can certainly use fresh pineapple if preferred. Just be sure to chop it finely to achieve a similar texture.
2. Can I use different nuts in the icing?
   Absolutely! Feel free to experiment with different nuts like walnuts or almonds to customize the flavor of the icing to your liking.
3. Can I substitute coconut milk for Pet milk?
   While coconut milk may alter the flavor slightly, it can be used as a substitute for Pet milk if necessary.
4. How should I store leftover Yum Yum Cake?
   Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for longer freshness.
5. Can I make this cake ahead of time?
   Yes, Yum Yum Cake can be made ahead of time and stored, tightly covered, until ready to serve. Just be sure to let it come to room temperature before serving for the best flavor.