Yum Yum Coffee Cake Recipes

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YUM YUM COFFEE CAKE RECIPE - (3/5)

Provided by lorimar80

Number Of Ingredients 6



Yum Yum Coffee Cake Recipe - (3/5) image

Steps:

  • Filling: ½ Cup Brown Sugar ¼ Cup White Sugar 1 tsp. Cinnamon 1 Cup Fine Chopped Pecans Use ½ of filling and sprinkle over ½ of the batter. Put other half of batter in cake pan and sprinkle remaining filling on top. Bake 45 minutes at 350 degrees.

1/2 Cup Butter 1 tsp. Baking Power
1 Cup sugar 1/2 tsp. Salt
2 Eggs 1 Cup Sour Cream
2 Cups Flour 1 tsp. Vanilla
1 tsp. Baking Soda
Cream Butter & Sugar. Add Eggs. Sift dry ingredients together, alternate dry ingredients with sour cream into bowl. Stir in Vanilla. Pour 1/2 of the batter into a greased round pan with hole (bundt pa

YUM YUM COFFEE CAKE

Categories     Egg     Breakfast

Yield 1

Number Of Ingredients 15



YUM YUM COFFEE CAKE image

Steps:

  • Cream butter til soft. Add sugar until light & fluffy. Add eggs one at a time, beating well together. Sift flour, soda, powder & salt - add dry ingredients alternating sour cream. Stir in vanilla. Pour half the batter nito lightly greased 9x9 pan. Cover w/half the nut mixture. Pour remaining batter over nuts. Put rest of nuts on top

Cake Mix
1/2 C butter
1 C sugar
2 eggs
2 C shifter flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 C sour cream
Cinnamon-Nut topping/filling
1/3 C brown sugar
1/4 C white sugar
1 tsp cinnamon
1 C finely chopped nuts (almonds)

YUM YUM CAKE

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



Yum Yum Cake image

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.

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

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