Ingredients for Lemon Yum Yum Cake
- Lemon Cake Mix
- Eggs
- Water (enough to make a total of 2 cups liquid with pineapple juice)
- Oil
- Crushed Pineapple
- Lemon Pudding Mix
- Instant Lemon Pudding
- Dream Whip
- Milk
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How to Make Lemon Yum Yum Cake
- Bake one box (15.25 oz) lemon cake mix according to package directions in a 9x13 inch baking pan.
- While the cake is baking, prepare one (3.4 oz) package of lemon pudding mix.
- In a measuring cup, combine enough water with 12 oz can of pineapple juice to reach a total volume of 2 cups of liquid.
- Prepare the lemon pudding using the 2 cups of liquid according to package directions.
- Allow pudding to cool slightly until just warm to the touch.
- Drain the pineapple, reserving 1/4 cup of the juice. Chop the pineapple into small pieces.
- Gently fold the chopped pineapple into the cooled lemon pudding.
- Spread the pineapple pudding mixture evenly over the cooled lemon cake.
- **For the Meringue Topping:** In a large bowl, combine 1/2 cup granulated sugar, 1/4 cup reserved pineapple juice, and 2 large egg whites.
- Beat with an electric mixer until stiff, glossy peaks form.
- Spread the meringue topping evenly over the pineapple layer.
- Refrigerate for at least 4 hours, or preferably overnight, before serving to allow flavors to meld and the cake to set completely.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
102g
Fat
18g
Carbs
18g
