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Yum-Yum Cake Recipe

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This recipe for Yum-Yum Cake is from The Liberty Baptist Church & Academy Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2-layer) package yellow cake mix
8 oz. cream cheese, softened
1 (4 oz.) package instant vanilla pudding mix
1 c. milk
16 oz. tub Cool Whip
1 can crushed pineapple, drained
2 c. shredded coconut
Directions:
Directions:
Prepare and bake the cake using package directions for a 9x13 inch cake pan. Cool in the pan on a wire rack. Beat the cream cheese in a mixing bowl until light and fluffy. Add the pudding mix and milk and beat until smooth. Fold in the whipped topping. Fold in the pineapple. Spread over the cooled cake. Sprinkle coconut over the top. Cover and chill for 4 to 6 hours before serving.
Personal Notes:
Personal Notes:
Variation: Omit pineapple and top cake with coconut and sliced strawberries.

 

 

 

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