I’ve tried oodles of Southern cake recipes over the years and nothing beats this pound cake in my opinion.
The simple flavor of a classic pound cake is hard to beat.
A combination of butter, cream cheese, and superfine sugar gives this cake a wonderful texture.
Ingredients
2 cups self-rising flour
2 eggs
2 cups sugar
2 teaspoons baking soda
2 cups crushed pineapple (drained)
Icing
1 cup sugar
1 stick margarine (I used butter)
1 small can Pet milk (5 oz) (evaporated milk)
1 cup coconut
1 teaspoon vanilla
1 cup chopped pecans
How To Make Yum Yum Cake – Old Southern Recipe
Mix all ingredients and pour into a greased 9×13″ pan.
Bake for 25 minutes or until it tests done in a 350 degree oven.
Ice while still warm.
Icing
Boil sugar, margarine and milk for two minutes (stir constantly).
Remove from heat. Add coconut, vanilla and pecans.
Pour over cake while still warm.
To add some variety to this cake, consider mixing in spices like cinnamon or nutmeg to the batter, which can enhance the flavor and give it a warm, aromatic touch.
You can also substitute the crushed pineapple with other fruits, such as crushed peaches or applesauce, for a unique twist on the original recipe.
If you’re looking to change up the icing, try replacing the coconut with shredded carrots, which can add a subtle sweetness, or omit the nuts altogether for a smoother texture.
For best results, be sure not to drain the pineapple completely, as this will help keep the cake moist.
Additionally, rotate the cake halfway through baking to ensure it cooks evenly.
Finally, let the cake cool slightly before applying the icing to prevent it from melting and sliding off.
To store the cake, first ensure it has completely cooled.
Then, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
You can keep it at room temperature for up to 2 days.
If you need to store it longer, place the covered cake in the refrigerator, where it will stay fresh for up to 5 days.
For even longer storage, you can freeze the cake. Wrap it in plastic wrap and then in aluminum foil or place it in an airtight container before freezing.
It will keep well in the freezer for up to 3 months.
When ready to eat, thaw it in the refrigerator overnight and bring it to room temperature before serving.