Yum Yum Cake III Recipe - Allrecipes.com
Yum Yum Cake III Recipe
  • READY IN 1 hr

Yum Yum Cake III

Recipe by  

"Easy and delicious sheet cake with cream cheese, pudding and pineapple."

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Ingredients Edit and Save

Original recipe makes 1 -10x15 inch pan Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Bake yellow cake mix according to instructions on package in a 15x10 inch jelly roll pan. Allow to cool.
  2. In a medium bowl, combine cream cheese, pudding mix and milk. beat until smooth and spread on cooled cake. Sprinkle drained pineapple on top of pudding.
  3. Spread whipped topping over pineapple. Sprinkle with chopped nuts. Chill in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2003

I loved this recipe. I have made it twice for my work and everybody raves at it. They think I spent hours making it - but I didn't. It's so easy. I store it in the fridge and it tastes better the next day. Thanks for the recipe. I love it. It's definitely one I will make again and again and again.

 
Most Helpful Critical Review
Jun 03, 2008

This really wasn't anything special. It just tasted like a yellow cake with a bunch of cool whip. The cake itself really needed something... maybe pineapple in the batter? I used pineapple juice instead of the water called for in the cake recipes, but it was still bland. I'd make again, but definitely with changes.

 
Feb 27, 2007

Versatile and quick. I used what I had on hand--cheesecake flavored pudding mix, fresh pineapple with a little brown sugar mixed in, and french vanilla cake mix using pineapple juice, Meyers dark rum, and a little coconut flavoring for the liquid. This is the kind of dessert that you will keep trying to "even up the edges" because you want to eat more ;-)

 
Aug 08, 2003

This is a great recipe that I've been making for several years. Its a very refreshing summer dessert. The only thing I do different is replace the water that the cake mix calls for with the pineapple juice that has been drained from the crushed pinapple.

 
Jul 02, 2003

I MADE THIS CAKE FOR OUR PRAYER GROUP GATHERING AFTER CHURCH AND THEY LOVED THIS CAKE. THEY ALL WANT THE RECIPE. RAVE REVIEWS!!!!

 
Feb 26, 2009

I made this in a 9x13 pan. It turned out good. It was easy to make. But I'll probably move on to trying other recipes and not make this again.

 
Jun 08, 2008

We enjoyed this cake tonight. I didn't have a jelly roll pan so I used a 13x9. After it cooled I cut it lengthwise and put the pudding/cream cheese mixture in the middle. Then I put the pineapple on the pudding. I replaced the top of the cake and frosted it with cool whip. I added crushed pecans on top. If it's better tomorrow as one reviewer said, I can't wait!

 
Jun 14, 2010

I've been making this cake for years. It is the perfect summer dessert with the pineapple and cool whip! Instead of the chopped nuts as a topping, I'll use coconut or chopped up cherries (which gives it that pineapple upside down cake feel).

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 353 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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