Dessert

Finger Lickin’ Good Cake (Barbara Mandrell’s “Pig-Lickin’ Cake”) Recipe

ByHugo Harnd March 13, 2026March 13, 2026

Introduction

This Finger Lickin’ Good Cake, inspired by Barbara Mandrell’s “Pig-Lickin’ Cake,” is a moist and flavorful treat bursting with mandarin oranges and pineapple. Its unique combination of fruit-infused batter and creamy frosting makes it an irresistible dessert for any occasion.

A slice of two-layer yellow cake with light, fluffy white frosting between the layers and covering the top, sitting on a cream patterned plate. The cake layers look soft and moist, slightly crumbly on the edges, while the frosting has a smooth and whipped texture. The plate is on a white marbled surface, next to a colorful cloth featuring green, pink, and yellow, with a vintage metal cake server nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package yellow cake mix
1 can mandarin oranges, undrained (11 oz)
1 stick butter, melted
1/4 cup vegetable oil
4 large eggs
1 can crushed pineapple (20 oz, juice reserved, pineapple used for frosting)
12 ounces whipped topping, thawed
3.4-ounce box instant French Vanilla or pistachio pudding (French vanilla recommended)
1 to 1 1/2 cups shredded coconut

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
Step 2: In a mixing bowl, combine the yellow cake mix, mandarin oranges with juice, melted butter, vegetable oil, and eggs. Mix on medium speed for about 3 minutes until the oranges break up and the batter is smooth.
Step 3: Pour the batter evenly into the prepared pans. Bake for about 25 minutes or until a knife inserted into the center comes out clean. Let the cakes cool for 10 minutes.
Step 4: While the cakes are still warm, poke holes all over the surface with a fork or skewer. Drizzle the reserved pineapple juice over the cakes to soak in.
Step 5: For the frosting, mix the thawed whipped topping, instant pudding mix, and the crushed pineapple until well combined and smooth, ensuring the pudding mix has dissolved completely.
Step 6: Once the cakes have completely cooled, spread the frosting evenly over the top and sides of the layers. Sprinkle shredded coconut over the frosting for a delicious finish.

Tips & Variations

For extra flavor, toast the shredded coconut lightly before sprinkling it on the frosting.
You can substitute mandarin oranges with canned pineapple chunks or other fruit for a different twist.
If you prefer, make cupcakes using the same batter and bake for about 18–20 minutes.

Storage

Store the cake covered in the refrigerator to keep the frosting fresh. It will keep well for up to 3 days. Before serving, allow the cake to sit at room temperature for about 20 minutes for the best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A large dome-shaped dessert with a rough, creamy yellowish outer layer sits on a white scalloped cake stand. On the top center of the dome, there is a small amount of light yellow garnish that looks like grated or chopped fruit. The stand is placed on a white marbled textured surface, and to the right side, there is a colorful cloth with pink, blue, yellow, and green patterns, next to an ornate silver serving spatula. The background is made of light gray stone tiles with a simple and clean look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake batter instead of a mix?

Yes, you can substitute with your favorite homemade yellow cake batter. Just be sure to fold in the mandarin oranges gently and add the pineapple juice as instructed to keep the moist texture and flavor.

What can I do if I don’t have whipped topping?

You can replace whipped topping with homemade whipped cream or cool whip. Just ensure it is fully thawed and beaten until smooth before mixing with the pudding and pineapple for the frosting.