Yum Yum Cake I Recipe

Name: Yum Yum Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 2/3 cup shortening; 1 1/2 cups white sugar; 1 tablespoon orange zest; 2 teaspoons lemon zest; 5 eggs; 2/3 cup milk; 1/4 cup orange juice; 1/4 cup lemon juice; 1/4 cup reserved pineapple juice; 1 (3.5 ounce) package instant vanilla pudding mix; 1 (3.5 ounce) package instant vanilla pudding mix; 1 cup milk; 1 (8 ounce) package cream cheese; 1 (8 ounce) container frozen whipped topping, thawed; 1 (15 ounce) can crushed pineapple, drained; 10 maraschino cherries, halved

Servings: persons

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup shortening
1 1/2 cups white sugar
1 tablespoon orange zest
2 teaspoons lemon zest
5 eggs
2/3 cup milk
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup reserved pineapple juice
1 (3.5 ounce) package instant vanilla pudding mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
10 maraschino cherries, halved

1
Preheat oven to 350 degrees F (175 degrees C), grease and lightly flour a 9x13 inch pan.
2
In a small bowl, mix flour, baking powder and salt. Set aside.
3
Beat shortening for 30 seconds, add sugar, lemon and orange zest and beat until light and fluffy. Add eggs one at a time, beating well after each. Add pudding mix. Add flour mixture, alternating with milk and juices beating well after each addition.
4
Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 or until toothpick inserted into center of cake comes out clean. Cool in pan.
5
To make the topping: Mix vanilla pudding with milk and set aside. Beat cream cheese until smooth, add cool whip, then pudding and mix on lowest speed until well combined. Spread on top of cooled cake. arrange pineapples and cherries on top.

1016

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 3/4 teaspoon salt, 2/3 cup shortening, and more.

Yes, Yum Yum Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yum Yum Cake I

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