Yum Yum Cake

Heat oven to 350° F. Lightly spray two 9 or 8-inch round cake pans with nonstick cooking spray.

Yum Yum Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1 package Pillsbury® Yellow Cake

  • ⅓ cup Crisco® Vegetable Oil

  • 1 cup water

  • 3 eggs

  • Frosting:

  • 8 ounces cream cheese, softened

  • 1 package (5.1oz) instant vanilla pudding and pie filling mix

  • 1 cup milk

  • 20 ounces can crushed pineapple in unsweetened juice, drained

  • 8 ounces frozen whipped topping, thawed

  • ½ cup flaked coconut

  • 1 can Pillsbury® Vanilla Frosting

  • Topping:

  • ⅓ cup flaked coconut (optional)

  • ½ cup finely chopped nuts (optional)


1. Prepare and bake cake as directed on package using water, eggs, and oil. Cool cakes in pans for 15 minutes. Remove from pans; place on wire racks. Cool 20 minutes or until completely cool. 2. Beat cream cheese in large bowl until smooth. Add pudding mix; mix well. Gradually beat in milk until mixture is smooth. Gently fold in pineapple, whipped topping and 1/2 cup coconut. 3. To assemble cake, place 1 layer, top side down, on serving plate. Spread with vanilla frosting. Top with remaining cake layer, top side up. Frost top and sides of cake with pudding mixture. Sprinkle top of cake with coconut and nuts. Store in refrigerator. Moist yellow cake frosted with a creamy mixture of vanilla frosting, cream cheese, pineapple and coconut.


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