August 19, 2024
Gluten Free Yum Yum Cake Old Southern Recipe
Prep time:
1 hour
Cook time:
45 minutes
Total time:
1 hour and 45 minutes
Gluten Free Yum Yum Cake Old Southern Recipe
Get ready to dive into this old Southern favorite: Yum Yum Cake, now with a gluten-free and dairy-free twist! This cake is all about rich, buttery flavor (without the butter!) and a tender crumb that’ll have you coming back for more.
What makes this Yum Yum Cake so special? It’s simple—high-quality ingredients done right. We start with the basics—Hand + Heart Gluten Free All Purpose Flour, sugar, eggs—and then add in some crushed pineapple for that extra moisture and sweetness. The result? An unbelievably tender cake that’s light, fluffy, and just plain delicious.
But wait, there’s more! The real star of the show is the ooey-gooey topping. We’re talking shredded coconut, chopped pecans, and a splash of vanilla, all mixed together to create the ultimate icing. It’s sweet, crunchy, and perfectly complements the tender cake.
This Yum Yum Cake is perfect for any occasion—whether you’re serving it at a family dinner, bringing it to a potluck, or just indulging in a slice (or two) at home. It’s simple, indulgent, and guaranteed to be a hit with everyone who tries it. Get ready to wow your taste buds!
Gluten Free Yum Yum Cake Old Southern Recipe
Prep time:
1 hour
Cook time:
45 minutes
Total time:
1 hour and 45 minutes
Yield:
Makes 9 x 13 inch cake pan
Author:
made by hand, from the heart
Ingredients
2 cups Hand + Heart GF All Purpose Flour
2 cups granulated sugar
2 teaspoons baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups crushed pineapple (drained)
Icing:
1 cup granulated sugar
½ cup unsalted butter
2/3 cup oat milk
1 cup unsweetened shredded dried coconut
1 teaspoon vanilla
1 cup chopped pecans
Instructions
- Preheat oven to 350ºF.
- Grease a 9 x 13 inch cake pan with butter or oil spray and set aside.
- In a large mixing bowl, add all the dry ingredients and whisk with a spatula to combine.
- Add the lightly beaten eggs and drained crushed pineapple and mix until well incorporated.
- Transfer to the prepared cake pan and smooth the top and edges.
- Bake for 40 – 45 minutes until wooden stick inserted in the center comes out clean.
Make the Icing:
- White the cake is baking, add sugar, butter and milk in a small sauce pan and simmer for two minutes (stir constantly).
- Remove from heat. Add coconut, vanilla and pecans.
- Pour over cake while still warm.
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