Lemon Yum Yum Cake Food

YUM-YUM CAKE

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.

GRANNY'S LEMON YUM YUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
• Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
• Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
• Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.

LEMON YUM YUM

Steps:

• 1. Preheat oven to 325º. In a medium bowl, combine flour, margarine, and 2/3 cup chopped walnuts until well mixed. Press mixture into 9x13" baking pan. Bake for 25 minutes until lightly browned. Be sure to watch closely so it does not get too brown. Allow crust to cool
• 2. Beat softened cream cheese until smooth. Add powdered sugar and half of whipped topping; spread mixture over baked and cooled crust.
• 3. Mix pudding with milk; pour over cream cheese layer. Top with remaining whipped topping; sprinkle with nuts to garnish.

YUM YUM CAKE

Steps:

• Preheat oven to 350.
• Add the raisins, sugar, water, shortening, and cinnamon to a saucepan. On medium heat, bring to a boil and cook for 5 minutes Stir occassionally to make sure raisins are not clumping together. Take off heat, and cool to room temperature.
• Add baking soda to coffee and mix into saucepan. Combine well.
• Add flour to saucepan. Mix with a whisk until smooth, batter will be runny.
• Pour batter into a greased and floured bundt pan.
• Cook for one hour, check with a toothpick. Cool for 15 minutes on a rack, and then invert onto a cakepake.

YUM YUM CAKE

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.

STRAWBERRY YUM YUM CAKE

Steps:

• Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
• Bake 20 to 25 minutes.
• Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
• Cut strawberries into slices, reserve some for top.
• When cake is cool, layer with frosting then strawberries.
• REFRIGERATE cake OVERNIGHT or it will be a total flop!

YUM YUM CAKE

Steps:

• Crust: Mix furst three ingredients and press into 9x13 pan.
• Bake at 350 about 15 minute; Cool.
• Layer 1: Cream together the cream cheese and powdered sugar; Fold in 2c cups of the cool whip; Spread over crust; Cool about 10 minutes.
• Layer 2: Mix the chocolate pudding with 3/4c milk; Spread over layer 1.
• Let set for about 10 minute Layer 3: Mix the vanilla pudding with 3/4c milk.
• Spread over layer 2.
• Let set for about 10 minute Layer 4: Spread cool whip over top and sprinkle with chopped pecans.
• Let set in refrigerator still set.

BLUEBERRY YUM-YUM CAKE

Steps:

• Bake the cake according to package directions in a 13 x 9-inch pan.
• Cool completely.
• In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
• Spread the cream cheese mixture on top of the cake.
• Spread the blueberry pie filling on top of the cream cheese mixture.
• Spread the Cool Whip or whipped cream on top of the cake.
• Sprinkle with fresh blueberries if desired.
• Delicious!