This Yum-Yum Cake recipe is amazingly delicious and moist, without the need for any oil or butter. It’s a time-tested recipe that’s been handed down through generations.
With a tag like that, some of you are ready to go make this cake right now.
But if you seek more specs on your eats, here’s the lowdown:
- There’s zero oil or butter in the cake. Zip, zilch.
- Despite the above, it’s amazingly tender and moist.
- It’s a one-bowl deal. No dirtying of allthedishes.
- It’s dairy-free, so no worries there.
- It tastes like tropical paradise.
And the best reason to make this cake?
The best reason of all is that it’s an age-old recipe, certified yummy through the generations.
This ultra moist, oil-free cake is the one and only cake my dad ever requested. As in ever.
My mom’s more of a cook than a baker, but she was handed down this old recipe, probably from someone’s grandma.
Then a sweet lady typed up the recipe out of a real typewriter (some of you have never seen one.) I have no idea who named it Yum-Yum Cake, but they were right on.
I’ve hung onto that piece of tattered, folded and re-folded, taped and re-taped piece of paper.
My Littles were as intrigued by that yellowed piece of “ancient” paper as they were by the cake. Well, almost.
They literally devoured every crumb of this yum-yum cake and immediately begged for more.
My dad was clearly onto something.
Here’s to all the tattered and wrinkled and faded papers that hold our best recipes.
This Yum-Yum Cake recipe is amazingly delicious and moist, without the need for any oil or butter. It’s a time-tested recipe that’s been handed down through generations. Minor adaptions have been made, and we’ve omitted the icing, but feel free to make it if you wish!
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/4 tsp table salt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 cups crushed pineapple with juices
- 1 tsp pure vanilla extract
- Preheat oven to 350F, with rack on lower middle position. Grease a 9x13x2 pan.
- 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 into the greased pan. Bake 25-30 minutes or just until a toothpick inserted in center comes out with a few crumbs attached. Let cool at room temp before serving. Cake keeps well wrapped airtight at moderate room temp.
We omitted the icing, as the cake was moist and delicious without it. We opted to use a bit of coconut whipped cream on top, which is light and perfect over this tropical style cake.
You can also use a loaf pan (as we did in these photos) in lieu of the 9×13. If using a 9×5 loaf pan, simply adjust bake time to about 50-60 minutes or just until toothpick inserted in center comes out with a few tender crumbs attached.
Let em eat cake…