Coconut-Pineapple Yum Yum Cake

Name: Coconut-Pineapple Yum Yum Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12-16
Ingredients: 2 eggs; 2 cups sugar; 2 cups crushed pineapple (juice and all); 2 cups flour; 2 ½ tsp baking powder; Dash of salt; 1 stick butter; 1 cup sugar; 1 small can milk; 1 cup coconut; 1 cup nuts; ½ tsp vanilla

This Yum Yum Cake lives up to its name with a moist pineapple-infused base and a rich, buttery coconut-nut topping poured on while warm. It’s easy to make, crowd-pleasing, and full of old-fashioned flavor.

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Coconut-Pineapple Yum Yum Cake

Rated 5.0 stars by 1 users

Author:

Jessica Cain Montano

Servings

12-16

Prep Time

15 minutes

Cook Time

35 minutes

Yum Yum Cake is a beloved Southern dessert with a dense, moist crumb packed with crushed pineapple and topped with a warm coconut-nut glaze. The simple batter comes together in one bowl, and the topping is poured on while the cake is hot—soaking in for a rich, gooey finish. With its tropical flavor and sweet, buttery topping, this cake is perfect for family gatherings, potlucks, or any time you need a comfort dessert that delivers big on flavor with minimal effort.

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Ingredients

For the cake:

2 eggs
2 cups sugar
2 cups crushed pineapple (juice and all)
2 cups flour
2 ½ tsp baking powder
Dash of salt

For the topping:

1 stick butter
1 cup sugar
1 small can milk
1 cup coconut
1 cup nuts
½ tsp vanilla

Directions

Make the Cake

Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan.
In a large mixing bowl, cream the eggs and sugar until light and well blended.
Slowly add the crushed pineapple (juice and all), flour, baking powder, and a dash of salt.
Stir until everything is just combined and smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Make the Topping

While the cake is baking, combine the butter, sugar, and canned milk in a saucepan.
Bring to a boil and cook for 2 minutes, stirring constantly.
Remove from heat and stir in the coconut, chopped nuts, and vanilla.

Assemble

As soon as the cake comes out of the oven, spoon the hot topping evenly over the surface.
Let the cake cool in the pan before slicing and serving.

Recipe Note

Use sweetened canned condensed milk for extra richness, or evaporated milk for a lighter finish—either works well.
This cake is even better the next day as the topping soaks in—store covered at room temperature for up to 3 days.

Coconut-Pineapple Yum Yum Cake