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

★★★★★

4.9 from 73 reviews
  • Author: Hugo
  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Description

Finger Lickin’ Good Cake, famously known as Barbara Mandrell’s “Pig-Lickin’ Cake,” is a moist and flavorful yellow cake enriched with mandarin oranges and pineapple. This delightful dessert combines the tangy sweetness of fruit with a creamy pudding frosting, topped with shredded coconut for extra texture and taste. Perfect for gatherings and celebrations, this cake offers a refreshing twist on a classic yellow cake with tropical flavors.

Ingredients

Scale

CAKE

  • 1 package yellow cake mix
  • 1 can (11 oz) mandarin oranges, undrained
  • 1 stick butter, melted
  • 1/4 cup vegetable oil
  • 4 large eggs
  • 1 can (20 oz) crushed pineapple (juice reserved for drizzling, pineapple for frosting)

FROSTING

  • 12 ounces whipped topping, thawed
  • 3.4 ounce box instant French Vanilla pudding mix (or pistachio, French vanilla recommended)
  • Reserved pineapple from crushed pineapple can
  • 1 to 1 1/2 cups shredded coconut

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Cake Batter: In a medium bowl, combine the yellow cake mix, undrained mandarin oranges, melted butter, vegetable oil, and eggs. Using a mixer on medium speed, blend for about 3 minutes until well mixed and the oranges break up.
  3. Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for approximately 25 minutes or until a knife inserted in the center comes out clean. Remove from oven and let cakes cool for 10 minutes.
  4. Drizzle with Pineapple Juice: While the cakes are still warm, use a fork or skewer to poke holes all over the cakes. Drizzle the reserved pineapple juice over the top to soak in and add moisture.
  5. Prepare the Frosting: In a mixing bowl, combine the thawed whipped topping, instant French vanilla pudding mix, crushed pineapple pieces, and shredded coconut. Mix thoroughly until the pudding mix has completely dissolved and the frosting is smooth and evenly combined.
  6. Assemble and Frost: Once the cakes have completely cooled, spread the frosting evenly between the layers and over the top and sides of the cake. Add extra shredded coconut for garnish if desired.

Notes

  • You can use pistachio pudding instead of French vanilla for a different flavor twist.
  • Ensure the cake is completely cool before frosting to prevent melting or sliding.
  • The pineapple juice drizzled over the cake adds extra moisture and enhances the fruity flavor.
  • Shredded coconut can be toasted lightly for an added nutty flavor.
  • Store the cake in the refrigerator due to the whipped topping in the frosting.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: yellow cake, pineapple cake, mandarin orange cake, creamy frosting, coconut topping, moist cake, Barbara Mandrell cake, fruit cake

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Find it online: https://flavorsbyhugo.com/finger-lickin-good-cake-barbara-mandrells-pig-lickin-cake-recipe/