Yum Yum Cake

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Servings: 8 Difficulty: Advanced
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A creamy, no-bake lemon cake roll topped with pineapple pudding and coconut.
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This Yum Yum Cake is a delightful, no-bake dessert that combines the bright zest of lemon with the creamy richness of vanilla pudding and pineapple. The base is a thin, tender layer of lemon cake mix, topped with a fluffy mixture of cream cheese, instant pudding, and crushed pineapple. Finished with a dusting of sweetened coconut and a layer of non-dairy whipped topping, this dessert offers a perfect balance of textures and flavors. It is incredibly easy to assemble, making it an ideal choice for potlucks, family gatherings, or when you crave a sweet treat without turning on the oven. The cool, refreshing filling contrasts beautifully with the subtle lemon cake, creating a memorable homemade experience.

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Yum Yum Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 67.4

Description

This Yum Yum Cake is a delightful, no-bake dessert that combines the bright zest of lemon with the creamy richness of vanilla pudding and pineapple. The base is a thin, tender layer of lemon cake mix, topped with a fluffy mixture of cream cheese, instant pudding, and crushed pineapple. Finished with a dusting of sweetened coconut and a layer of non-dairy whipped topping, this dessert offers a perfect balance of textures and flavors. It is incredibly easy to assemble, making it an ideal choice for potlucks, family gatherings, or when you crave a sweet treat without turning on the oven. The cool, refreshing filling contrasts beautifully with the subtle lemon cake, creating a memorable homemade experience.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. Prepare the lemon cake mix according to the package instructions.
  3. Lightly grease and flour a 10x15 inch jelly roll pan.
  4. Spread the cake batter evenly onto the prepared pan.
  5. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let cool completely on a wire rack.
  7. In a medium bowl, combine the vanilla instant pudding mix and milk. Stir until smooth and no lumps remain.
  8. In a large bowl, beat the softened cream cheese with an electric mixer for 3 minutes until creamy.
  9. Fold the pudding mixture into the cream cheese until well combined.
  10. Gently fold in the drained crushed pineapple.
  11. Spread the pineapple-cream cheese mixture evenly over the cooled cake layer.
  12. Spread the non-dairy whipped topping over the pudding layer.
  13. Sprinkle shredded coconut evenly over the top.
  14. Slice into squares and serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 67.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.1mg1%
Total Carbohydrate 15.3g6%
Dietary Fiber 7.6g31%
Sugars 3.1g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in the refrigerator covered with plastic wrap for up to 3 days.

For a vegan version, ensure the cake mix and pudding mix are egg/dairy-free and use vegan cream cheese and non-dairy whipped topping.

Make sure to drain the crushed pineapple well to prevent the filling from becoming too runny.

You can substitute the coconut with chopped nuts or additional whipped topping if preferred.

Keywords: yum yum cake, lemon cake, no bake dessert, pineapple pudding, cream cheese frosting, coconut topping, easy dessert, potluck recipe, vegan dessert, instant pudding, lemon flavor, summer treat
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