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