Old Southern Yum Yum Cake Recipe

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If you’re looking for a classic Southern dessert, look no further than this Old Southern Yum Yum Cake Recipe! Dessert lovers today still favor this old southern recipe that has been passed down for generations.

Once you take one bite of this little-known southern dessert, the Classic Yum Yum Cake, it will become a staple in your dessert repertoire, and you will be hooked.

This is not the modern Yum Yum Cake you may know

This Old Southern cake recipe is homemade from simple ingredients that combine flour, eggs, pecans, pineapple, and coconut to make a moist and flavorful dessert that has a thick layer of crackly crust on top.

Furthermore, the combination of butter, pineapple, pecans, and coconut is gooey and delicious. It has a wonderful texture which is my favorite part of this Southern cake recipe. It has the right amount of sweetness without being over the top. I am sure it will be a hit at your family gatherings.

If you are short on time, this Easy No-Bake Blueberry-Banana Cream Pie dessert is another awesome treat to try. I am sure your friends and family will love it as well!

Additionally, do not confuse this cake with the more modern Yum Yum Cake which combines yellow cake mix and whipped cream frosting, or the Cherry Yum Yum Cake, which is a dump cake.

This traditional cake may also go by a few other names such as Texas Tornado Cake or Do Nothing Cake. Either way, it is still a dessert that your family will love.

Now, let’s talk about the ingredients to make this awesome-tasting cake.

The ingredients

For the cake:

• 2 cups Self Rising Flour
• 2 teaspoons of baking soda
• 2 large eggs
• 2 cups of sugar (white granulated)
• 2 cups of crushed pineapple. Make sure to drain the pineapple first.

For the icing:

• 1 cup sugar (White granulated)
• 1/2 cup of unsalted butter (1 stick or 1 stick of margarine)
• 1 can of evaporated milk
• 1 cup coconut (shredded)
• 1 cup of chopped pecans
• 1 teaspoon vanilla extract

Preparation:

Preparing this favorite southern cake is straightforward and requires very few tools. However, we will cover a few of them here, just in case.

Tools needed to prepare the cake:

• Medium Bowl– medium-sized mixing bowl to mix ingredients in.
• Wooden spoon or silicone spatula– used to mix the ingredients and to scrape the bowl as you pour the mixture into a cake pan.
• 9 x 13 Baking Pan- I like to use a cake pan that has an included top. This way you can put the lid on for storage in the refrigerator if there are any leftovers.
• Electric Mixer– makes the job easier and much less effort.
• Sauce Pan-used to make the icing.

I absolutely adore my Cuisinart Power Advantage Hand mixer which I purchased in 2018 to replace the one that had stopped working. After trying out a few other brands, I ultimately settled on this one as the perfect fit for me.

Step by Step Directions for making the cake:

Before we start, the first thing we need to do is to preheat the oven to 350 degrees Fahrenheit.

Using butter, vegetable shortening, or cooking spray, lightly coat the inside of a 9 x 13 cake pan. This is to help the cake not stick to the sides and bottom of the cake pan.

Next, in a medium-sized bowl, add the flour, eggs, 2 cups of sugar, baking soda, and crushed pineapple.

Then, mix the ingredients until they are well incorporated using a whisk, wooden spoon, or silicone spatula. You could also use a hand mixer or stand mixer as well.

Now pour this mixture into the greased cake pan, spreading it out to create a nice even layer.

Lastly, add the cake pan to the oven and bake dessert for 25 minutes at 350 degrees Fahrenheit, or until a cake tester or toothpick comes out clean.

How to make the icing:

While the cake is baking, it is time to make the icing. This is a simple but awesome-tasting icing that will absorb into the cake making it so moist and decadent.

To begin, you’ll need a small pot or saucepan. Turn the stove or burner on to medium-high heat. Add the butter and sugar, to the pan.

As the butter melts, use a whisk to incorporate the sugar. Boil sugar and butter for about two to three minutes.

Next, turn the burner down to medium-low to low heat. Add in the milk and vanilla extract and stir to combine. Continue to whisk for 1 to 2 minutes then cut the burner or stove off.

Next, add the coconut and pecans to the mixture and stir to combine.

While the cake is still hot, pour the icing mixture over top of it, and spread it out until it covers the whole cake in a single layer.

Leave the cake out at room temperature or until it has cooled and the icing has set, about 10 to 15 minutes. Now, it’s time to enjoy. Make sure to refrigerate this cake after it has cooled.

Conclusion

I hope you enjoy this Old Southern Yum Yum Cake Recipe. I know it is always a hit around our house and at family gatherings. Although this recipe is not well known, the dessert is very unique and tastes like nothing you have tried before. It combines simple ingredients and doesn’t require many tools to make.

It can be whipped up in about 30 minutes so it can be added to your dessert repertoire. I know you may have oodles of Southern cake recipes, but I believe this one will be at the top!

FAQ’s

Does this cake need to be refrigerated?

Yes. Since this cake contains evaporated milk, it is best to keep this cake refrigerated.

What do I do with the leftover cake?

If you happen to have leftover cake, you can use the top of the cake pan if you are using the one I mentioned in the tools needed. If you do not have a cover with your cake pan, just cover it with plastic wrap or aluminum foil. Place it in the refrigerator for up to 3 to 4 days.

What is Old Southern Yum Yum Cake?

Old Southern Yum Yum Cake is one of my favorite scratch recipes. It combines flour, eggs, sugar, butter, pineapple, coconut, and pecans to make a gooey and decadent Southern-style cake.

Is Southern Yum Yum Cake gluten-free?

This particular version of Old Southern Yum Yum Cake is not gluten-free. Feel free to change up the flour in the recipe to adjust it to your diet.

Does this cake need to be refrigerated?

In many cases, most cakes do not need to be refrigerated. With the Old Southern Yum Yum Cake, I would suggest refrigerating it simply because it contains milk in the icing.

Thanks for stopping by Southern Food Junkie. It is our hope that you enjoy this recipe sharing it with friends, family, and coworkers. Make sure to take time to give thanks to the creator, God, by which all blessings flow.
John 6:35

-Ronnie | Let’s Get Food Junked