Introduction

Barbara Mandrell’s Finger Lickin’ Good Cake, also known as Pig-Lickin’ Cake, is a moist and flavorful dessert bursting with tropical fruit flavors. This unique cake combines mandarin oranges, pineapple, and a creamy frosting topped with coconut for a truly memorable treat.

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, use juice for cake and pineapple for frosting)
12 oz whipped topping, thawed
3.4 oz instant French Vanilla or pistachio pudding mix (French vanilla recommended)
1 to 1 1/2 cups shredded coconut

Instructions

Step 1: Preheat the oven to 350°F (175°C). 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. Beat on medium speed for about 3 minutes to break up the oranges.
Step 3: Pour the batter evenly into the prepared pans. Bake for about 25 minutes, or until a knife inserted in the center comes out clean. Let cakes cool for 10 minutes.
Step 4: While the cakes are still warm, poke holes all over each cake and drizzle the reserved pineapple juice on top to soak in.
Step 5: For the frosting, mix the whipped topping, instant pudding mix, and the pineapple chunks from the can until well combined and smooth.
Step 6: Once the cakes have completely cooled, spread the frosting evenly over the top and sides. Sprinkle shredded coconut generously over the frosting.

Tips & Variations

Use French vanilla pudding for a richer flavor, but pistachio pudding offers a fun twist.
For extra texture, lightly toast the shredded coconut before sprinkling on the cake.
Make sure to cool the cakes completely before frosting to prevent the whipped topping from melting.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped topping fresh. Allow the cake to come to room temperature for 15-20 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of canned mandarins and pineapple?

You can, but canned fruit with juice helps keep the cake moist and adds sweetness. If using fresh, add a little extra juice or syrup to maintain moisture.

Is this cake freezer-friendly?

Yes, you can freeze the assembled cake for up to one month. Wrap it well in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

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

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4.5 from 66 reviews

Finger Lickin’ Good Cake, also known as Barbara Mandrell’s ‘Pig-Lickin’ Cake, is a moist and flavorful dessert featuring a yellow cake base enhanced with mandarin oranges and pineapple. This cake is baked to perfection, soaked with pineapple juice for extra moisture, and finished with a creamy whipped topping and pudding frosting mixed with shredded coconut and pineapple, creating a tropical, delicious treat perfect for gatherings or special occasions.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American Southern
Diet: Vegetarian

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 (use juice to pour over cake and pineapple for frosting)

FROSTING

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

Instructions

Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking.
Mix cake batter: In a mixing bowl, combine the yellow cake mix, undrained mandarin oranges, melted butter, vegetable oil, and eggs. Mix on medium speed for about 3 minutes to break up the oranges and fully incorporate the ingredients.
Bake the cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for approximately 25 minutes or until a knife inserted in the center comes out clean. Allow the cakes to cool for 10 minutes in the pans.
Soak with pineapple juice: While the cakes are still warm, poke holes all over the surface using a skewer or fork. Drizzle the reserved pineapple juice from the crushed pineapple can evenly over the cakes to moisten them thoroughly.
Prepare the frosting: In a bowl, mix the thawed whipped topping, instant pudding mix, pineapple chunks from the can, and shredded coconut. Stir until the pudding is fully dissolved and the mixture is well combined.
Frost the cake: Once the cakes have completely cooled, spread the frosting evenly over the layers and on the sides of the cake.

Notes

Using the pineapple juice to soak the cake ensures it stays moist and flavorful.
French vanilla pudding mix is recommended for a creamy, smooth frosting but pistachio can add a unique twist.
Make sure the whipped topping is fully thawed before mixing to achieve the best frosting texture.
Poking holes while the cake is warm allows the pineapple juice to penetrate better.
For an extra tropical flavor, garnish with additional mandarin oranges or shredded coconut on top.

Keywords: Finger Lickin’ Good Cake, Barbara Mandrell cake, Pig-Lickin’ Cake, yellow cake, mandarin orange cake, pineapple cake, creamy frosting, moist cake recipe, Southern dessert