Marys Yum Yum Cake Food

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.

MARY'S YUM YUM BALLS

Steps:

• Combine the ingredients except coconut and powdered sugar.
• Shape into balls.
• Not as sweet version - roll in coconut.
• Sweet version - roll in powdered sugar.

MARY'S YUM YUM CAKE

Steps:

• Mix all cake ingredients together.
• Bake in a greased and floured 9x13 pan for 35-40 min at 350 degrees.
• To make frosting: Add to sauce pan, margarine, sugar and evaporated milk. Bring to a boil and boil for approximately 5 minute Remove from heat and stir in coconut and nuts.
• Pour the frosting on the hot cake.

MARY'S 2ND DAY CAKE

Steps:

• Blend dry cake mix, water, oil and eggs in large bowl at low speed until moistened; beat for 2 minutes at medium speed.
• Put batter into 2 - 9 inch round - greased and floured pans. Bake at 350 degrees for 28-31 minute
• Mix pudding, milk and cream cheese together until it is the same consistency as pudding.
• Once the cakes are done let them cool. Place one cake on a serving platter. Spread the crushed pineapple on the bottom cake. Place the next cake on top of the bottom cake and pineapple mixture. Place the pudding mixture on top of the cake and then frost the whole cake with the cool whip.
• ** This is more flavorful if made 1-2 days prior to serving and kept refrigerated.