Blueberry Yum Yum Cake Recipes

BLUEBERRY YUM-YUM CAKE

Blueberry Yum-Yum Cake image

Try this cake using different flavors of pie fillings --- cherry would be perfect for the holidays.

Provided by Kittencalrecipezazz

Categories Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 11

Ingredients

1 (21 ounce) can blueberry pie filling (can use two cans)
1 (18 1/4 ounce) package cake mix (use yellow or white)
3 eggs (or as called for by your cake mix) or 3 egg whites (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 (8 ounce) package cream cheese, softened
1/4 cup sugar (or to taste)
1 (3 1/2 ounce) package instant pudding mix (use cream cheese or vanilla flavor)
1 cup milk
1 (8 ounce) container cool whip frozen whipped topping, thawed (or use whipped cream)
2 cups fresh blueberries (optional)

Steps:

Bake the cake according to package directions in a 13 x 9-inch pan.
Cool completely.
In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
Spread the cream cheese mixture on top of the cake.
Spread the blueberry pie filling on top of the cream cheese mixture.
Spread the Cool Whip or whipped cream on top of the cake.
Sprinkle with fresh blueberries if desired.
Delicious!

Nutrition Facts : Calories 533.6, Fat 24.3, SaturatedFat 10.7, Cholesterol 76.5, Sodium 502.3, Carbohydrate 73.7, Fiber 1.7, Sugar 58.8, Protein 6.1

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 CAKE

Yum-Yum Cake image

This cake has been a family favorite ever since my mom received the recipe from a neighbor. My husband's co-workers ask him to bring this cake for his birthday treat every year! -Teresa Marchese, New Berlin, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12-16 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package white or yellow cake mix (regular size)
1-1/2 cups whipped topping
1 can (8 ounces) crushed pineapple, well drained
1/4 cup sweetened shredded coconut, toasted

Steps:

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts :

BLUEBERRY YUM YUM

Blueberry Yum Yum image

This is not original with me -- it has been in our family for years, and I do not know where it originated. I am not sure of prep time nor cook time nor servings nor yield. I have never made this. My mother always made it. I just know it was so delicious it disappeared soon after it was made.

Provided by Percy Cutrer

Categories Dessert

Time 1h35m

Yield 1 , 6 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2 cups frozen blueberries (3 cups fresh -- add 2 tbs water)
1 1/2 cups sugar
1 cup all-purpose flour
1/2 cup soft margarine
1 cup finely chopped pecans
1 (3 ounce) container cream cheese, softened
1 cup sugar
whipped cream

Steps:

Combine Blueberries with sugar in medium sauce pan.
Cook over low heat (stirring often) until berries are soft, approximately 15 minutes.
Combine flour, margarine, pecans-- mix well, press dough evenly into 9x13x2 inch baking dish.
Bake at 350 degrees for 20 minutes.
Cool.
Combine cream cheese, softened, and 1 cup sugar.
Beat until smooth, then fold in one 9 oz Whipped topping, thawed.
Spread topping evenly over cooled crust.
Pour berry mixture evenly over top.
Refrigerate.
When berry mix has set well, top with whipped cream.
Cut into squares.

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