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.

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.

YUM YUM BROWNIE MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform.
• Cook's Note: Do not add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this!
• Place batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with nonstick spray. Place pan in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
• Allow to cool slightly and then serve. Garnish with fresh berries, if using. Enjoy!

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:

• 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.

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!

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: 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!

YUM YUM CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
• Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
• In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.