Yum Yum Cake is a delightful, nostalgic Southern dessert that’s easy to make and packed with flavor. The combination of a moist pineapple cake and a decadent coconut-pecan icing creates a treat that lives up to its name. This recipe is a perfect go-to for family gatherings, potlucks, or whenever you’re craving a slice of sweet, old-fashioned comfort.
The simplicity of this cake makes it a joy to bake. With pantry staples like self-rising flour and sugar, and the tropical sweetness of pineapple and coconut, it comes together quickly and leaves your kitchen smelling divine. The warm icing, poured over the cake right out of the oven, soaks into every bite, ensuring rich flavor and a tender texture.
Why You’ll Love This Recipe
• Easy to Make: No special equipment or complicated steps—just mix, bake, and ice.
• Classic Southern Flavors: The pineapple, coconut, and pecan combination is irresistible.
• Perfect for Any Occasion: Whether it’s a family dinner or a holiday gathering, this cake is always a hit.
Ingredients
For the Cake:
• 2 cups self-rising flour
• 2 eggs
• 2 cups sugar
• 2 teaspoons baking soda
• 2 cups crushed pineapple (drained)
For the Icing:
• 1 cup sugar
• 1 stick margarine (or butter)
• 1 small can Pet milk (5 oz evaporated milk)
• 1 cup shredded coconut
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
Instructions
Step 1: Prepare the Cake Batter
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
2. In a large mixing bowl, combine the self-rising flour, eggs, sugar, baking soda, and drained crushed pineapple. Mix until well blended.
Step 2: Bake the Cake
1. Pour the batter into the prepared baking pan, spreading it evenly.
2. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove the cake from the oven but leave it in the pan.
Step 3: Make the Icing
1. In a medium saucepan, combine the sugar, margarine, and evaporated milk.
2. Place over medium heat and stir constantly until the mixture comes to a boil. Boil for 2 minutes, continuing to stir.
3. Remove the saucepan from heat and stir in the coconut, vanilla extract, and chopped pecans.
Step 4: Ice the Cake
1. Pour the warm icing evenly over the still-warm cake. Use a spatula to spread it if needed, ensuring the entire surface is covered.
2. Let the cake cool slightly to allow the icing to soak in and set before serving.
Tips
• Draining the Pineapple: Ensure the crushed pineapple is well-drained to avoid excess moisture in the cake.
• Icing Consistency: Stir the icing constantly while boiling to prevent scorching.
• Customization: Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
Storage Options
• Room Temperature: Cover and store at room temperature for up to 2 days.
• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Yum Yum Cake is a testament to the charm of Southern baking: simple ingredients, straightforward steps, and a result that’s undeniably delicious. The moist cake paired with the rich, nutty icing is a combination that will have everyone asking for seconds. Enjoy the comfort and joy of this timeless recipe!
