Best Yum Yum Cupcakes Recipes

YUM YUM CAKE

Yum Yum Cake image

This makes a large cake, perfect for a pot luck or a family gathering. It is a fairly flat cake--ends up less than two inches high after you have added the toppings. This recipe came from my sister-in-law in Chicago. I had a piece at a family reunion dinner and couldn't leave without the recipe! Yum Yum!

Provided by SharleneW

Categories Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 1/2 ounce) package vanilla pudding mix (not instant)
1 cup milk
1 (9 ounce) package cream cheese
1 (9 ounce) package Cool Whip Topping
1 (15 1/2 ounce) package crushed pineapple, well drained
1 cup flaked coconut
1 cup walnuts, chopped

Steps:

Grease and flour a 12 x 17 or 12 x 15-inch pan.
Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
Cook pudding with 1 cup milk, let cool.
Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
Top with crushed pineapple.
Sprinkle with coconut and nuts.
Be sure to refrigerate leftovers.

YUM YUM CUPCAKES

Yum Yum Cupcakes image

Chocolate presentation PA Dutch style. We grew up with these cupcakes as a favorite "chocolate-delivery-vehicle".

Provided by luvinlif2k

Categories Dessert

Time 45m

Yield 18-24 cupcakes

Number Of Ingredients 13

Ingredients

8 ounces cream cheese, softened
1/3 cup granulated sugar
12 ounces semi-sweet chocolate chips
1 egg, beaten
1/4 teaspoon salt
2 cups granulated sugar
3 cups flour
2 teaspoons vanilla
1/2 cup cocoa
2 teaspoons baking soda
2 tablespoons vinegar
2/3 cup oil
2 cups water

Steps:

Cream together all filling ingredients except chocolate chips. (cream cheese, sugar, egg and salt).
Add chocolate chips and set aside.
Mix cake ingredients together.
Fill cupcake papers 1/3 full then using a teaspoon put 1 spoonful of filling mixture in center of each cupcake.
Fill papers another 1/3 with cake ingredients.
Bake at 375°F for 20-25 minutes.
Cool and serve (if they make it through the cooling stage).

Nutrition Facts : Calories 396.1, Fat 18.8, SaturatedFat 7, Cholesterol 24.2, Sodium 220.2, Carbohydrate 55.8, Fiber 2.1, Sugar 36.7, Protein 4.5

PINEAPPLE YUM YUM CAKE

PINEAPPLE YUM YUM CAKE image

We have a local published cooking contest here each year. A couple of years ago one of my neighbors won in the dessert section. He has won several Blue Ribbons at the County Fair with different items, especially canned items. Though he is a retired Flight Engineer from NASA he is very talented in the kitchen. This recipe is one...

Provided by Jewel Hall

Categories Fruit Desserts

Time 1h25m

Number Of Ingredients 13

Ingredients

CAKE
1 box yellow cake mix
3 medium eggs
1 1/2 c cold water
1 box instant vanilla pudding mix
1/3 c oil
ICING
8 oz cream cheese, softened
8 oz sour cream
4 Tbsp powdered sugar
12 oz whipped topping
1 box instant french vanilla pudding mix
20 oz can crushed pineapple, drained, juice reserved

Steps:

1. CAKE: Preheat oven to 350 degrees. In a medium mixing bowl combine cake mix,eggs, water, and oil.Divide mixture into 3 greased 9-inch cake pans and bake 20 - 25 minutes. Turn out on rack to cool.
2. ICING: Blend together cream cheese and sour cream. Blend in powdered sugar, whipped topping and pudding mix. Fold in drained, crushed pineapple, blending well.
3. TO ASSEMBLE CAKE: Turn out first layer top side down on to cake plate, drizzle with 1/3 cup of reserved pineapple juice. Add a layer of icing and smooth almost to edge of layer. Do the same with # 2 layer. Turn out the 3rd layer with top side up, use the last 1/3 of juice. Ice cake all over and refrigerate over night before serving. Can be refrigerated up to 2 weeks.

YUM YUM CAKE

Yum Yum Cake image

My boss makes this every time we have a dinner at work and we all think it is great. Try it and I'm sure you will agree.

Provided by littlelady2

Categories Dessert

Time 30m

Yield 1 dessert, 15 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
1/2 cup chopped pecans
1/2 cup melted butter
1 (10 ounce) package cream cheese
1 cup powdered sugar
2 cups Cool Whip
1 (2 ounce) box instant chocolate pudding mix
1 cup milk
1 (2 ounce) box instant vanilla pudding
1 cup milk
2 cups Cool Whip

Steps:

Crust: Mix furst three ingredients and press into 9x13 pan.
Bake at 350 about 15 minute; Cool.
Layer 1: Cream together the cream cheese and powdered sugar; Fold in 2c cups of the cool whip; Spread over crust; Cool about 10 minutes.
Layer 2: Mix the chocolate pudding with 3/4c milk; Spread over layer 1.
Let set for about 10 minute Layer 3: Mix the vanilla pudding with 3/4c milk.
Spread over layer 2.
Let set for about 10 minute Layer 4: Spread cool whip over top and sprinkle with chopped pecans.
Let set in refrigerator still set.

Nutrition Facts : Calories 319.7, Fat 21.8, SaturatedFat 13.4, Cholesterol 41.6, Sodium 229.1, Carbohydrate 28.3, Fiber 0.7, Sugar 18.1, Protein 4.1

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