This old-fashioned Southern Yum Yum Cake is rich and flavorful, made with a simple pineapple cake base and topped with a warm, coconut-pecan icing. Perfect for gatherings, this easy cake recipe is a true Southern favorite!
Ingredients
For the Cake
- 2 cups self-rising flour
- 2 large eggs
- 2 cups sugar
- 2 teaspoons baking soda
- 2 cups crushed pineapple, drained
For the Icing
- 1 cup sugar
- 1 stick margarine or butter
- 1 (5 oz) can evaporated milk
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
Step 1: Prepare the Cake Batter
In a large mixing bowl, combine the self-rising flour, eggs, sugar, baking soda, and drained crushed pineapple. Mix until well combined.
Step 2: Bake the Cake
Pour the batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: Prepare the Icing
While the cake bakes, prepare the icing. In a medium saucepan, combine the sugar, margarine (or butter), and evaporated milk. Bring to a boil, stirring constantly, and let it boil for 2 minutes.
Step 4: Add Coconut, Vanilla, and Pecans
Remove the saucepan from heat and stir in the coconut, vanilla extract, and chopped pecans.
Step 5: Ice the Cake
When the cake is done and still warm, pour the icing evenly over the top. Let the cake cool slightly so the icing can set, then slice and serve.
Tips for the Best Yum Yum Cake
- Draining the crushed pineapple well helps to keep the cake’s texture light and fluffy.
- For a richer flavor, toast the pecans lightly before adding them to the icing.
Enjoy the sweet, tropical flavors of this classic Southern cake!