Yum Yum Cake Recipe: Old-Fashioned Pineapple Pecan Cake

Which Yum Yum Cake Is This?

This is the recognizable Southern-style pineapple Yum Yum Cake: a single 9-by-13-inch sheet cake made with crushed pineapple and finished with a warm coconut-pecan topping. The crumb should be moist, tender, and slightly chewy, while the topping remains textured and partly sinks into the warm surface.

• It is made from scratch rather than with cake mix.
• The topping is cooked separately and poured over the cake while warm.
• It is different from chilled pudding-and-cream-cheese versions, whipped-topping cakes, raisin cakes, and chocolate cakes that also use the Yum Yum name.

Why the Pineapple, Coconut, and Pecans Matter

Crushed pineapple supplies both fruit flavor and the moisture that gives this cake its characteristic close, tender crumb. The eggs help the moist batter set, while self-rising flour provides the main structure and built-in leavening. A small amount of baking soda supports browning and lift in the acidic pineapple mixture.

• Undrained canned pineapple keeps the cake especially moist and distributes fruit evenly through the batter.
• Evaporated milk gives the topping more body than ordinary milk because it is concentrated.
• Coconut adds chew and helps the topping thicken; pecans provide the expected buttery crunch and Southern character.

Ingredients

• 2 cups self-rising flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 3 large eggs, lightly beaten
• 1 20-ounce can crushed pineapple, undrained
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, cut into pieces
• 1 cup granulated sugar
• 2/3 cup evaporated milk
• 1 cup sweetened shredded coconut
• 1 cup pecans, finely chopped
• 1 teaspoon vanilla extract

How to Make This Pineapple Sheet Cake Successfully

The batter needs only a brief stir after the flour is moistened. Overmixing can make the crumb tougher, so stop as soon as the ingredients are evenly combined. Spread the batter level in the pan; even thickness is important because a shallow sheet cake can develop dry edges before the center is set.

• Use the pineapple exactly as specified, including its juice.
• Start the topping near the end of baking so it is hot when the cake emerges.
• Pour and spread the topping promptly while both the cake and glaze are warm.

How to Tell When Yum Yum Cake Is Done

Begin checking the cake before the end of the suggested baking window because pineapple moisture, pan material, and oven calibration all affect timing. Do not wait for an absolutely dry tester; a few moist crumbs are the better endpoint for this cake.

• A wet streak on the tester means the center needs more time.
• A lightly springy center and golden edges indicate that the structure has set.
• If the center is firm and the tester shows moist crumbs, remove the cake promptly to protect its moisture.

The Variables That Change the Bake

Pineapple juice is part of the formula, not waste liquid. Retaining it increases hydration and may extend the bake; draining it changes the cake to a more concentrated, quicker-baking version. Pan depth matters just as much: moving the batter to a smaller or deeper vessel can leave the middle underdone while the edges overcook.

• Keep the 9-by-13-inch pan for the stated timing and thickness.
• Self-rising flour already contains baking powder and salt, so it is not equivalent to plain flour by volume alone.
• The topping thickens as water evaporates during cooking and as the sugar-and-butter mixture cools; remove it while it is still fluid.

Common Yum Yum Cake Problems and Fixes

Most problems with this cake come from excess moisture, an incorrect pan, overbaking, or allowing the topping to cool before it reaches the cake. The symptom usually points to the adjustment needed next time.

• Dense or wet center: Confirm that the pineapple was not unusually large or liquid-heavy, use the specified pan, and verify that the oven is fully preheated. Bake until the center tester shows moist crumbs rather than batter.
• Dry edges: The cake likely stayed in the oven too long or the batter was spread unevenly. Check early and level the batter before baking.
• Topping too thick: It was cooked too long or cooled before spreading. Rewarm it gently with a small splash of evaporated milk.
• Topping too thin: Cook the butter, sugar, and milk mixture until it visibly bubbles and the sugar has dissolved. Avoid aggressively boiling after adding the coconut and pecans.
• Soapy or bitter flavor: Too much baking soda or an incorrect flour substitution can overwhelm the pineapple and sugar.

Practical Substitutions

The cake is flexible, but substitutions change the texture or concentration of the topping. Canned crushed pineapple is the most predictable choice because its moisture and particle size are consistent.

• For self-rising flour, use 2 cups all-purpose flour plus 3 teaspoons baking powder and 1/2 teaspoon salt. The baking soda in this recipe remains separate; do not add extra baking soda.
• Walnuts can replace pecans in equal measure for a slightly more assertive, less buttery flavor.
• Omit the pecans for a nut-free topping; it will be softer and less crunchy. Toasted pumpkin seeds can add texture if desired.
• Half-and-half or whole milk can replace evaporated milk, but the topping will be thinner and may require a little more cooking.
• Fresh pineapple is less reliable than canned. If used, crush it finely and measure it with its juice, understanding that moisture and sweetness may vary.

Variations That Still Belong to This Cake

Small changes such as butter versus margarine, pecans versus walnuts, or a few shallow holes for extra absorption preserve the identity of this pineapple sheet cake. Larger changes create a different dessert rather than a variation on this formula.

• A less sweet topping can be made by reducing its sugar modestly, although it will set somewhat differently.
• A nut-free version remains recognizable if the coconut topping is retained.
• Pudding, cream cheese, whipped topping, cake mix, raisins, chocolate, or multiple chilled layers belong to other Yum Yum Cake traditions and are not part of this warm-glazed recipe.

How to Serve Southern Yum Yum Cake

Let the glazed cake stand until the topping has settled before slicing. It is most characteristic when served warm or at cool room temperature, when the topping is soft and the pineapple flavor is prominent. Chilling produces firmer, cleaner slices and a chewier texture.

• Cut directly from the pan into 16 squares for a potluck or buffet.
• Serve with black coffee, unsweetened tea, or plain milk to balance the sweet topping.
• If serving chilled cake, let individual pieces stand briefly before eating for a softer crumb.

How to Store, Freeze, and Reheat Yum Yum Cake

Because the topping contains evaporated milk, treat the finished cake as a perishable dessert. Cover and refrigerate it within 2 hours of preparation or service, or within 1 hour in temperatures above 90°F. Refrigeration firms both the crumb and topping but does not harm the cake’s flavor. Follow FDA food-storage guidance for safe handling of milk-containing leftovers.

• Make the cake up to 1 day ahead, cover it once cool, and refrigerate. Let pieces stand briefly at room temperature before serving.
• For best freezer quality, freeze the cooled cake without its topping, tightly wrapped and preferably portioned. Thaw it in the refrigerator and prepare fresh topping when possible.
• Topped slices can also be frozen airtight, though the coconut may soften and the glaze may lose some gloss.
• Warm individual portions gently for a few seconds at a time. Excessive reheating can melt or separate the topping.

For additional practical advice on wrapping, freezing, thawing, and serving cake, see King Arthur Baking’s cake-storage guidance.

Yum Yum Cake Recipe FAQs

These are the practical decisions most likely to affect the result, especially the choice of pineapple, pan, and topping temperature.

The Southern Tradition Behind Yum Yum Cake

The pineapple sheet-cake version is widely associated with Southern home baking, community cookbooks, and practical pantry ingredients such as canned fruit, self-rising flour, evaporated milk, coconut, and pecans. Those associations describe a recognizable regional tradition rather than a single provable original recipe.

• The name is used for several unrelated cakes in different regions and eras.
• The warm coconut-pecan topping and pineapple sheet-cake structure are the clearest markers of this particular version.
• There is no reliable basis for assigning one definitive inventor, state, or family origin to every cake called Yum Yum Cake.