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Yum-Yum Cake (Yellow Cake with Pineapple-Cream Cheese Frosting)

Makes one 13x9x2-inch cake

Sometimes, the simple things are the best. I got this recipe years ago from a friend, Alberta, who is no longer with us. She was a terrific Italian cook who did not make sweets very often, mainly because she was very health conscious. Although she made everything else from scratch, she often used convenience items when she baked, and it was usually for company, a special occasion or a now-and-then treat for her five children. This cake is a delicious example. She also made a pistachio cake that is in the similar and related recipes links.

I recently did a search to find out where Yum-Yum Cake originated, but all I found were hundreds of links to the recipe. Most were identical to this version, but there were variations, including chocolate. Therefore, I cannot give credit to the original source, but I suspect it was a company that produced one of the packaged ingredients. In any case, this is a quick, easy and 'yummy' cake for any occasion.

Ingredients

   Cake
   Frosting

For the cake, preheat oven to 350° F. Grease and flour a 13x9x2-inch cake pan. (You can use a sheet cake pan for a thinner cake. Consult the box for size and baking time.) Combine all ingredients in large bowl. Mix for 2 minutes on medium speed until well blended. Pour into prepared cake pan. Bake for 20-25 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool on rack.

Meanwhile, make the frosting. Mix together the pudding mix and milk; let stand until thickened. Whip together the cream cheese and whipped cream. Blend into pudding mixture. Spread on top of cooled cake. Top with pineapple, walnuts and coconut. Refrigerate until serving.