Cake Old Southern Recipe
Yum Yum Cake Old Southern Recipe is a classic Southern dessert featuring a moist pineapple cake topped with a rich coconut-pecan icing. Its unique combination of sweet pineapple and crunchy nuts creates a delightful texture and flavor. Simple to prepare, this cake brings comforting nostalgia and is perfect for sharing. The warm, buttery icing soaks into the cake, making every bite irresistibly delicious and memorable.
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Saucepan
- Wooden spoon or whisk
- Spatula
Ingredients
For The Cake:
- 2 cups self-rising flour
- 2 large eggs
- 2 cups Sugar white granulated
- 2 teaspoons baking soda
- 2 cups well-drained crushed pineapple
For The Icing:
- 1 cup sugar
- 5 oz evaporated milk
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 stick unsalted butter or margarine
Instructions
Step 1. Get The Cake Batter Ready:
- First, heat your oven to 350°F (175°C). In a big bowl, mix together the self-rising flour, sugar, and baking soda. Crack in the eggs and add the crushed pineapple make sure to drain it well first. Stir everything until it’s all combined. Then, pour the batter into a greased 9×13 inch pan and spread it out evenly.
Step 2. Bake The Cake:
- Pop the pan into the oven and bake for about 35 minutes. You’ll know it’s done when a toothpick stuck in the middle comes out clean. Take the cake out and let it cool a bit while you get the icing ready.
Step 3. Make The Icing:
- In a saucepan, combine 1 cup of sugar, a stick of unsalted butter, and evaporated milk. Cook this over medium heat, stirring constantly for about 10 minutes until it thickens a little. Take it off the heat and stir in shredded coconut, vanilla, and chopped pecans.
Step 4. Finish It Up:
- Pour the warm icing all over the cooled cake, spreading it evenly. Let it sit for at least half an hour so the icing can soak in and set nicely. Then slice it up and enjoy this rich, moist, and delicious Southern treat!