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Pineapple Yum-Yum Cake Recipe

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This recipe for Pineapple Yum-Yum Cake is from Our Cookbook "Heavenly Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 Box Yellow Cake Mix
3 eggs
1-1/2 c. cold water
1 small box instant vanilla pudding mix
1/3 c. oil

Icing:
1 (8oz) pkg cream cheese, softened
1 (8oz) carton sour cream
1 (12oz) carton non-dairy whipped topping
4 tbsp powered sugar
1 (20oz) can crushed pineapple (drained and juice reserved)
Directions:
Directions:
Cake:
In mixing bowl, combine cake mix, eggs, water, pudding mix and oil. blend well. pour into 3 greased and floured 9 inch cake pans. Bake at 350º for 20-25 minutes, or until layers test done. Remove from oven and cool in pans for 5 minutes. Remove to paper towels or wax paper and cool completely.
Icing:
Cream together cream cheese and sour cream. Blend in powered sugar, whipped topping and pudding mix. Fold in drained pineapple..Blending well.
To Assemble Cake:
Drizzle each layer with a third of the reserved pineapple juice, then spread icing between layers and on top and sides of cake. Refrigerate (Best if made a couple of days in advance) Will keep refrigerated for up to two weeks.

 

 

 

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