Kicked up Cajun Cake - Yum Yum Cake

10 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
Like a Pina Colada in cake format—this tropical sheet cake layers crushed pineapple, coconut, pecans, and cream cheese pudding topping for a sweet, crowd-pleasing dessert that tastes like vacation.

Ingredients

  • Yum Yum Cake
  • 1 large can crushed pineapple with juice
  • 2 eggs
  • 1/4 cup oil
  • 1 box yellow cake mix (author prefers pineapple cake mix)
  • Topping
  • 5 ounces can milk
  • 1 stick butter
  • 3/4 cup sugar
  • 1 cup coconut
  • 1 cup pecans
  • 1 small vanilla pudding box
  • 1 (8 oz) cream cheese
  • 1 small Cool Whip
  • 1 can crushed pineapple (drained)

Step-by-Step Instructions

  1. CAKE - Mix and combine the cake mix, can pineapple with juice, eggs and oil. Pour into a greased sheet pan and bake at 350°F for 35 minutes. Just before the cake is done, make your topping.
  2. TOPPING - Combine milk, butter, and sugar in a saucepan; melt and bring ingredients to a boil. Remove from heat and add pecans and coconut. Stir to combine.
  3. In a separate bowl, mix together the pudding mix, cream cheese, and Cool Whip until smooth. When cake is done and still hot, pour the coconut-pecan mixture over the cake and spread evenly. Then spread the cream cheese pudding mixture over that. Top with the drained crushed pineapple. You can also add extra coconut over the pineapple if you wish.
  4. Let cool completely, then refrigerate for at least 2 hours before serving to allow the layers to set.

Common Problems and Solutions

Q: Why is my topping too runny?

A: Make sure to bring the milk, butter, and sugar mixture to a full boil before removing from heat. This helps it thicken properly. Also, allow the cake to cool and refrigerate for at least 2 hours so all the layers can set.

Q: Can I make this ahead?

A: Yes! This cake actually tastes better the next day after the flavors have had time to meld. Make it up to 24 hours ahead and keep refrigerated until ready to serve.

Tips and Techniques

Use softened cream cheese for easier mixing with the pudding and Cool Whip. Pour the hot coconut-pecan mixture over the cake while both are still warm for better absorption, but wait until the cake cools before adding the cream cheese layer.

Ingredient Substitutions

  • Cool Whip: homemade whipped cream (1 cup heavy cream, whipped with 2 tablespoons sugar)
  • yellow cake mix: pineapple cake mix or white cake mix
  • pecans: walnuts or macadamia nuts

Equipment Needed

  • 9x13 inch sheet pan
  • saucepan
  • mixing bowl