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–+ servings
Yum Yum Cake
Yum Yum Cake is a classic retro dessert that became popular in mid-20th century American kitchens, especially at potlucks and gatherings. Known for its ease and tropical flair, the cake combines a yellow cake mix with mandarin oranges for a moist and flavorful base. Its signature frosting blends whipped topping, crushed pineapple, and instant vanilla pudding, creating a light, fruity topping that complements the citrus cake beautifully. Beloved for its simplicity, refreshing taste, and nostalgic quality, Yum Yum Cake continues to be a crowd-pleaser at summer picnics, church socials, and family celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 280 kcal

Ingredients
  

Cake:

  • 1 pkg yellow cake mix (suggested: Duncan Hines Lemon Supreme)
  • ½ cup vegetable oil
  • 4 eggs (large )
  • 11 oz mandarin oranges (with juice)

Frosting:

  • 8 oz Cool Whip (thawed)
  • 15-16 oz crushed pineapple (drained)
  • 3.4 oz instant vanilla pudding mix ( emon-flavored optional)

Instructions
 

Step 1: Prepare Cake Batter

  • In a large mixing bowl, combine cake mix, oil, eggs, and mandarin oranges with their juice. Stir with a spoon until blended.

Step 2: Bake Cake

  • Pour batter into a greased 9x13-inch baking pan. Bake according to package directions (typically 30–35 minutes at 350°F) until golden and a toothpick inserted comes out clean.

Step 3: Cool Cake

  • Allow the cake to cool completely before frosting.

Step 4: Make Frosting

  • In a bowl, combine Cool Whip, drained crushed pineapple, and instant pudding mix. Stir until well blended.

Step 5: Frost and Chill

  • Spread frosting evenly over the cooled cake. Refrigerate at least 1 hour before serving. Keep cake refrigerated.

Tips

  • Use lemon-flavored yellow cake mix as noted for extra citrus brightness.
  • Drain pineapple very well to prevent runny frosting.
  • Chill the cake before frosting to reduce crumbs.
  • Let the frosted cake refrigerate several hours or overnight for best flavor and texture.
  • Add toasted coconut on top for crunch and tropical flavor.
  • Substitute sugar-free pudding mix for lighter version.
  • Fold in mini marshmallows or chopped pecans to the frosting for texture.
  • Bake as cupcakes for parties (reduce bake time).
  • Add extra drained mandarin segments between layers if making a layer cake.

Nutrition

Calories: 280kcalCarbohydrates: 42gProtein: 3gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 30mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 150IUVitamin C: 5mgCalcium: 60mgIron: 1mg
Keyword easy cake, mandarin orange cake, pineapple dessert, potluck cake, pudding frosting, retro recipe, summer dessert, vintage
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