If there’s one dessert that brings a flood of memories, it’s the classic Southern Yum Cake. I first encountered this cake at a small family gathering, where the host—a grandmother with decades of baking experience—served it as the grand finale to a hearty meal.
It wasn’t just a cake; it was a sweet experience wrapped in layers of nostalgia. The minute I took my first bite, the combination of sweet pineapple, creamy coconut, and rich pecans made me think this must be what the heart of Southern baking tastes like.
It’s a cake that, much like a favorite heirloom, holds sentimental value. As I began to make it myself, I found that the process of preparing this cake was just as comforting as the end result. The simple ingredients transform into a moist, flavorful cake that brings people together. The icing—oh, the icing—is where the magic truly happens.
If you’ve never had a Southern cake topped with this kind of icing, then you’re in for a treat that you won’t soon forget. It’s a cake that makes every occasion feel a little more special and every bite a little more indulgent.
Short Description
Yum Cake is a classic Southern dessert featuring a moist, pineapple-infused cake topped with a rich coconut-pecan icing. The perfect combination of sweetness and texture, it’s a treat that will leave you craving more.
Key Ingredients
For the Cake:
- 2 cups self-rising flour
- 2 eggs
- 2 cups sugar
- 2 teaspoons baking soda
- 2 cups crushed pineapple (drained)
For the Icing:
- 1 cup sugar
- 1 stick margarine (or butter)
- 1 small can Pet milk (5 oz) (evaporated milk)
- 1 cup coconut
- 1 teaspoon vanilla
- 1 cup chopped pecans
Tools Needed
- 9×13-inch baking pan
- Mixing bowls
- Hand mixer (or whisk)
- Saucepan (for icing)
- Spoon or spatula
Cooking Instructions
Step 1: Prepare the Cake Batter
In a large mixing bowl, combine the self-rising flour, sugar, and baking soda. Whisk the ingredients together to ensure they are evenly mixed.
Add the eggs and crushed pineapple (don’t forget to drain it first!). Mix until the batter is smooth. Pour this batter into a greased 9×13-inch pan.
Step 2: Bake the Cake
Place the pan in a preheated 350°F oven. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly while you make the icing.
Step 3: Prepare the Icing
In a medium saucepan, combine the sugar, margarine (or butter), and evaporated milk. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning.
Once it reaches a boil, let it cook for two minutes, keeping the stirring going. After two minutes, remove the saucepan from the heat.
Step 4: Finish the Icing
Stir in the vanilla extract, coconut, and chopped pecans. You’ll have a thick, sweet icing that’s ready to pour.
Step 5: Ice the Cake
While the cake is still warm, pour the icing over it evenly. The warm cake will absorb the icing, making each bite even more decadent. Let the cake sit for 15-20 minutes to allow the icing to set.
Why You’ll Love This Recipe
Rich Flavor: The combination of pineapple, coconut, and pecans makes this cake incredibly rich and flavorful.
Perfect Texture: The moist cake combined with the creamy, nutty icing offers the best of both worlds.
Nostalgic Appeal: It’s a traditional Southern recipe that brings the warmth of family gatherings into your kitchen.
Quick and Easy: With simple ingredients and straightforward steps, even novice bakers can master this cake.
Mistakes to Avoid & Solutions
Dry Cake: If your cake is dry, it’s likely overbaked. Be sure to check the cake at 25 minutes with a toothpick. If it comes out clean, it’s done!
Icing Too Runny: If the icing is too runny, ensure it has boiled long enough (about 2 minutes). It needs to thicken slightly before pouring.
Too Sweet: If you find the cake too sweet for your taste, reduce the sugar in the cake batter by ¼ cup.
Serving and Pairing Suggestions
Best Served: This cake is best served at room temperature or slightly warm.
Pair with Drinks: A hot cup of black coffee or a sweet iced tea pairs wonderfully with this dessert.
Occasions: Perfect for family gatherings, birthday parties, or any celebration that calls for a sweet, comforting treat.
Storage and Reheating Tips
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Reheating: To reheat, simply microwave a slice for 10-15 seconds or place it in the oven at 350°F for 5-7 minutes. The icing will soften and get gooey, just like when you first made it.
FAQs
1. Can I use regular flour instead of self-rising flour?
Yes, if you don’t have self-rising flour, you can use all-purpose flour and add 1 tablespoon of baking powder for each cup of flour.
2. Can I make this cake ahead of time?
Yes, this cake actually tastes even better the next day as the flavors have time to meld together. Just store it properly and ice it before serving.
3. Can I substitute the margarine with butter?
Absolutely! Butter will add a richer flavor to the cake and icing. It’s a great alternative.
4. Is there a way to make this recipe gluten-free?
You can try substituting the self-rising flour with a gluten-free flour blend. Be sure to check for any additional leavening adjustments.
5. Can I skip the pecans in the icing?
Yes, you can skip the pecans if you prefer. The coconut is rich enough on its own, or you can try using walnuts or almonds for a different texture.
Tips & Tricks
– For an extra tropical twist, add some shredded coconut into the cake batter itself.
– Use fresh pineapple for an added burst of flavor, but be sure to drain it thoroughly before using it in the batter.
– For an even creamier icing, replace the margarine with heavy cream.
Recipe Variations
Pineapple Coconut Cake: Omit the pecans in the icing and add a bit more coconut to the batter for an even more tropical flavor.
Vegan Yum Cake: Use a dairy-free margarine and a non-dairy milk, such as coconut or almond milk, to make this recipe vegan.
Spiced Yum Cake: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the cake batter for a spiced variation that’s perfect for fall.
Final Thoughts
The Yum Cake—Old Southern Cake is a slice of history, a taste of tradition, and a comfort in every bite. There’s something about the way the pineapple and coconut work together that feels like home. And the icing? It’s the perfect finishing touch—sweet, rich, and decadent. It doesn’t take long to make, and the joy it brings is timeless.
Baking this cake takes me right back to those gatherings where food wasn’t just something to eat—it was an experience. And it’s that same joy I hope you’ll get when you make this for your loved ones. Whether it’s a holiday, a birthday, or just because, this cake will bring a smile to your face and warmth to your heart.
If you’re looking for a recipe that’s both simple and deeply satisfying, this is it. I promise, once you’ve made this Yum Cake, it will quickly become a staple in your baking repertoire.
Yum Cake
Ingredients
For the Cake:
- 2 cups self-rising flour
- 2 eggs
- 2 cups sugar
- 2 teaspoons baking soda
- 2 cups crushed pineapple drained
For the Icing:
- 1 cup sugar
- 1 stick margarine or butter
- 1 small can Pet milk 5 oz (evaporated milk)
- 1 cup coconut
- 1 teaspoon vanilla
- 1 cup chopped pecans
Instructions
- In a large mixing bowl, whisk together self-rising flour, sugar, and baking soda. Add eggs and drained crushed pineapple, then mix until smooth. Pour the batter into a greased 9x13-inch pan.
- Bake the cake at 350°F for about 25 minutes, or until a toothpick inserted comes out clean. Let it cool slightly.
- In a saucepan, combine sugar, margarine (or butter), and evaporated milk. Bring to a boil over medium heat, stirring constantly. Let it boil for 2 minutes, then remove from heat.
- Stir in vanilla, coconut, and chopped pecans. The icing should be thick and ready to pour.
- While the cake is still warm, pour the icing evenly over it. Let it set for 15-20 minutes.
