Yum Yum Cake


Yum Yum Cake – A Sweet Southern Treat

The Yum Yum Cake is a delicious dessert that will satisfy any sweet tooth. With its fluffy, pineapple-studded cake and sweet coconut pecan icing, this cake is sure to be a hit at potlucks and family gatherings. I’ve been making this cake for years and it never fails to get rave reviews. Keep reading for more on this tasty cake recipe.

What is Yum Yum Cake?

The Yum Yum Cake gets its cute name from its incredibly sweet flavor. It starts with a simple cake batter made with self-rising flour, baking soda, sugar, eggs, crushed pineapple, and vanilla. While the cake bakes, you make an easy icing by melting butter with sugar and milk, then mixing in coconut and chopped nuts. Drizzle the icing over the cake straight out of the oven for a gooey, irresistible treat.

What fruit works best in the cake?

While the traditional Yum Yum Cake uses crushed pineapple in the batter, you can swap in other fruits too. I’ve used blueberries and peaches with delicious results. Just use two cups of whichever fruit you choose. The sweet tang pairs perfectly with the rich icing.

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Should I use sweetened or unsweetened coconut?

You can use either sweetened or unsweetened shredded coconut in the icing. Sweetened will make it extra decadent. For a less sweet icing, go with unsweetened. Either way, the coconut adds wonderful texture and ties all the flavors together.

How long does the cake keep?

Yum Yum Cake is best enjoyed fresh. Store leftovers covered in the fridge for up to two days. The cake also freezes well for up to a month – just thaw overnight before making the icing. Fix this cake for your next potluck and wait for all the compliments!

Ingredients for the Cake:

  • Self-rising flour: 2 cups
  • Baking soda: 2 teaspoons
  • Large eggs: 2
  • Granulated sugar: 2 cups
  • Crushed pineapple: 2 cups
  • Vanilla extract: 1 teaspoon

Ingredients for the Icing:

  • Butter (1 stick): ½ cup
  • Granulated sugar: 1 cup
  • Evaporated milk (5 ounce can): ⅔ cup
  • Shredded coconut: 1 cup
  • Finely chopped pecans: 1 cup


  1. Start by preheating the oven to 325°F. Prepare your baking dish with a light coating of cooking spray.
  2. In a large bowl, mix the flour and baking soda. In a separate bowl, combine eggs, sugar, pineapple, and vanilla extract.
  3. Create a well in the flour mixture and add the egg mixture. Whisk or use an electric mixer to blend without overmixing.
  4. Pour the batter into the baking dish, spreading evenly. Bake for 40-45 minutes, until a toothpick comes out clean. Let cool for 10-15 minutes.
  5. For the icing, melt butter in a saucepan over medium-high heat. Add sugar, then milk, and stir. Turn off heat and add coconut and pecans.
  6. Spread the icing evenly over the cake. Allow the cake to cool and set for 5-10 minutes before serving.

Additional Notes:

  • The cake is best enjoyed within a day of making. Store leftovers in the fridge for up to 2 days.
  • For a twist, top the cooled cake with cool whip or substitute blueberries for pineapple. Peaches or mandarin oranges are also great alternatives.


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