Yum Yum Cake
Indulge in the ultimate dessert experience with this irresistible Yum Yum Cake, a moist and flavorful sheet cake bursting with tropical sweetness from crushed pineapple and topped with a velvety cream cheese frosting. This easy-to-make cake combines pantry staples like all-purpose flour and granulated sugar with rich cream cheese, unsalted butter, and a hint of vanilla for a decadent treat that's perfect for any occasion. Garnished with chopped pecans and shredded coconut, every slice is a delightful balance of creamy, crunchy, and fruity textures. Ready in just 50 minutes and serving up to 12, this crowd-pleaser is ideal for birthdays, potlucks, or a cozy family dessert. Elevate your baking game with this tropical-inspired recipe that’s sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 large eggs
- 20 ounces crushed pineapple (with juice)
- 1 teaspoon vanilla extract
- 0.5 cup unsalted butter
- 8 ounces cream cheese
- 2 cups powdered sugar
- 1 cup chopped pecans
- 0.5 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking soda. Gently whisk together to evenly distribute the dry ingredients.
Add the eggs, crushed pineapple (with its juice), and vanilla extract to the dry ingredients. Mix until the batter is smooth and fully combined.
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the frosting. In a medium bowl, beat together the unsalted butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar to the butter and cream cheese mixture, beating until fully incorporated. Stir in the vanilla extract.
Once the cake is baked, allow it to cool completely in the pan on a wire rack before frosting.
Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the chopped pecans and shredded coconut on top of the frosting as garnish.
Cut and serve the Yum Yum Cake. Store any leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Facts
Calories |
5947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.9 g | 297% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 3491 mg | 152% | |
| Total Carbohydrate | 950.4 g | 346% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 724.5 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 479 mg | 37% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
