My Pineapple Yum Yum Cake Is So Good

Piece of Pineapple Yum Yum Cake on a Plate Image
This has to be one of the easiest cake recipes that you’ll ever find.


Though the name of the snack cake that I want to share with you may sound strange, you should reserve judgment until your first taste.  Once you do, you will understand why we call it Pineapple Yum Yum Cake. However, if you’re expecting a distinct pineapple flavor, then be prepared to experience more of a unique one because you may not find it.

Besides how delicious this cake is with a minimum of ingredients, this recipe also has some other great things going for it.  It is extra easy to throw one together and is cholesterol-free since there is no shortening, butter, margarine or oil involved.  Instead, what keeps this cake moist is the addition of undrained, crushed pineapple.

Furthermore, this cake only requires the simplest topping of grated coconut and brown sugar in place of frosting to complete it.

I hope you try this cake because I think that you’ll really enjoy it.


Pineapple Yum Yum Cake  Uncut in the Pan Image
Pineapple Yum Yum Cake


Pineapple Yum Yum Cake


Cake Batter:

2 large eggs
1 small can of crushed pineapple, undrained
2 cups of flour
2 teaspoons of baking soda, leveled
1 cup of sugar


½ cup of brown sugar (large or dark)
1/3 cup of grated coconut

Beat the eggs first with your electric mixer or whisk until creamy.

Add the pineapple and just mix through to combine the ingredients.

Sift the flour with the baking soda.  (This is important if you want to avoid those sour spots).

Pour into a greased 9 x 13″ baking pan and sprinkle your brown sugar and coconut topping over the batter.

Bake in a 350-degree oven for about 35-40 minutes, depending on how your oven is regulated.  Test with a toothpick, cake tester or slender knife to see if anything sticks.




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