Ingredients Jump to Instructions ↓

  1. 1-1/2 cups cold milk

  2. 1 package (3.4 ounces) instant vanilla pudding mix

  3. 1 package (18-1/4 ounces) white or yellow cake mix

  4. 1-1/2 cups whipped topping

  5. 1 can (8 ounces) crushed pineapple, well drained

  6. 1/4 cup flaked coconut, toasted

Instructions Jump to Ingredients ↑

  1. Yum-Yum Cake Recipe photo by Taste of Home In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate.

  2. 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 near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

  3. 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. Yield: 12-16 servings.


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