Pineapple Yum Yum Cake Recipes

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.

Steps:

• In a medium saucepan, over medium heat, bring the crushed pineapple with its juice to a boil.
• Remove from the heat.
• Stir in the lemon jello followed by the cream cheese.
• Use a mixer, if needed, to get any lumps of the cream cheese out.
• Chill about 20 minutes.
• Fold in the whipped cream and spoon into a large pretty glass bowl.
• Chill at least 2 hours before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
• Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
• In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.

Steps:

• CAKE: Combine first 4 ingredients; beat until light and fluffy. Add 7-Up and beat well. Pour into a lightly greased 9x13x2 inch cake pan (or 2 9 inch cake pans). Bake in a preheated 350 degree oven 40 -45 minutes or until done when tested with tooth pick.
• Remove from oven and frost with Pineapple Icing preferably while still warm.
• PINEAPPLE ICING: Blend sugar and flour; combine with beaten eggs, butter, and pineapple in sauce pan, over medium high heat. May have to lower temperature when hot. Cook until THICK, remove from burner. Add coconut, stirring until blended, pour or spread over warm cake. Sprinkle with Walnuts.

Steps:

• CAKE: Preheat oven to 350 degrees. In a medium mixing bowl combine cake mix,eggs, water, and oil.Divide mixture into 3 greased 9-inch cake pans and bake 20 - 25 minutes. Turn out on rack to cool.
• ICING: Blend together cream cheese and sour cream. Blend in powdered sugar, whipped topping and pudding mix. Fold in drained, crushed pineapple, blending well.
• TO ASSEMBLE CAKE: Turn out first layer top side down on to cake plate, drizzle with 1/3 cup of reserved pineapple juice. Add a layer of icing and smooth almost to edge of layer. Do the same with # 2 layer. Turn out the 3rd layer with top side up, use the last 1/3 of juice. Ice cake all over and refrigerate over night before serving. Can be refrigerated up to 2 weeks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
• Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar and cinnamon. Stir in the pineapple and nuts.
• Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter.
• Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired.