Yum Yum Cupcakes Recipes

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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

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

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

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  • In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Add eggs, pineapple with juices, and vanilla extract. Hand-whisk just until incorporated; do not over-mix.
  • Use a rubber spatula to evenly distribute batter evenly into the greased muffin pans, filling them almost all the way up, with about 1 cm room at the top. Bake 20 minutes or just until a toothpick inserted in center comes out with a few crumbs attached. Let cool at room temp before serving. Cupcakes keep well wrapped airtight at moderate room temp.
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