YUM YUM CAKE
This makes a large cake, perfect for a pot luck or a family gathering. It is a fairly flat cake--ends up less than two inches high after you have added the toppings. This recipe came from my sister-in-law in Chicago. I had a piece at a family reunion dinner and couldn't leave without the recipe! Yum Yum!
Provided by SharleneW
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
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.
YUM-YUM CAKE
This cake has been a family favorite ever since my mom received the recipe from a neighbor. My husband's co-workers ask him to bring this cake for his birthday treat every year! -Teresa Marchese, New Berlin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
CHOCOLATE YUM-YUM CAKE
MY GRANDMOTHER first made this cake, and my mother made it often when I was a little girl. Today, at age 82, I'm still baking it. What better testimony to a delicious recipe! You can frost it or just sprinkle it with a little powdered sugar. Either way, it's great. -Dorothy Colli, West Hartford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan over low heat, melt butter and chocolate, stirring constantly. Add the sugar, raisins, water, cinnamon and cloves; bring to a boil. Boil for 5 minutes, stirring occasionally. , Remove from the heat; pour into a large bowl and cool for 15 minutes. Beat in salt and vanilla. Combine flour and baking soda; add to chocolate mixture until well blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. , In a small bowl, combine icing ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 300 calories, Fat 11g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 235mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
YUM YUM CAKE
My boss makes this every time we have a dinner at work and we all think it is great. Try it and I'm sure you will agree.
Provided by littlelady2
Categories Dessert
Time 30m
Yield 1 dessert, 15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 319.7, Fat 21.8, SaturatedFat 13.4, Cholesterol 41.6, Sodium 229.1, Carbohydrate 28.3, Fiber 0.7, Sugar 18.1, Protein 4.1
YUM YUM CAKE
Steps:
- Crust: Melt stick of butter and add flour. Spread the mixture at the bottom of the cake pan to create a thin layer of crust. Bake the crust for 10 minutes or until golden brown on 350. LET CRUST COOL COMPLETELY BEFORE YOU ADD THE SECOND LAYER!!!
- 2nd Layer: In a mixing bowl, pour the powdered sugar, cream cheese and ONE CUP OF COOL WHIP. Mix the contents with an electric mixer until smooth. Spread the mix on top of the crust very carefully. HINT: I work from the middle to the outside corners using a spoon.
- 3rd Layer: In another mixing bowl pour the vanilla and chocolate pudding into the bowl and add the milk. Stir using an electric mixer until smooth. Spread the mix on top of the 2nd layer very carefully. Again, work from the middle to the outside corners.
- 4th Layer: Add a 1/2 inch layer of Cool Whip. You're done!
- Note: Let sit in the refrigerator to set up before serving. Best served the next day!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DUMP CAKE III
Make and share this Dump Cake IIi recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F and lightly grease a 13 x 9 pan.
- Spread each of the ingredients evenly in oblong pan or Pyrex dish, one on top of the other, in the order listed (pineapple, coconut, cake mix, nuts and margarine).
- Do not mix.
- Bake 1 hour.
- Deluxe Dump Cake: Same as before with the additional ingredient of 1 can cherry pie filling as the first ingredient.
Nutrition Facts : Calories 506.5, Fat 34.4, SaturatedFat 14.7, Cholesterol 0.8, Sodium 496.7, Carbohydrate 48.2, Fiber 5, Sugar 27.2, Protein 5.5
DOM DELUISE'S OUTRAGEOUS YUM YUM CAKE
Steps:
- Preheat oven to 350°F. Sift flour, baking powder and baking soda on waxed paper. Butter and flour two 9" cake pans. In large mixing bowl, beat sugar and egg until sugar is dissolved. Add butter and mix into egg mixture. Add sour cream, water and vanilla; beat again. Add flour mixture and cocoa; beat slowly until flour is absorbed. Do not overbeat. Fold in chocolate pieces. Divide mixture in prepared pans.
- Bake 35-40 minutes or until tested done. Cool cakes on wire racks for 10 minutes. Remove from pans and cool completely. Frost.
- CHOCOLATE BUTTER ICING: In a small saucepan, melt chocolate chips in the coffee over very low heat. Remove pan from heat. Beat in butter, 1 Tbsp. at a time, until smooth. Set pan in bowl of ice and beat until icing is spreadable and holds its shape.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
YUM YUM CAKE
Birthday cake that my grandmother used to make for my mom. It's a dense cake, that has a little bit of spice and tons of sweetness. Super easy and always good.
Provided by George_Waldron
Categories Dessert
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 424.6, Fat 3.1, SaturatedFat 0.7, Sodium 257.7, Carbohydrate 98, Fiber 2.6, Sugar 61.7, Protein 5
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