finger lickin’ good cake

Ingredients For finger lickin’ good cake (barbara mandrell’s “pig-lickin’ cake”)

CAKE

1 pkg yellow cake mix
1 can mandarin oranges, undrained (11 oz)
1 stick butter, melted
1/4 c vegetable oil
4 lg eggs
1 can crushed pineapple (20 oz., juice used to pour over cake and pineapple used for frosting)
FROSTING
12 oz whipped topping, thawed
3.4 oz box of instant French Vanilla or pistachio pudding (I use the French vanilla)
pineapple from can of crushed pineapple
1 – 1 1/2 c shredded coconut

How To Make finger lickin’ good cake (barbara mandrell’s “pig-lickin’ cake”)

Oven preheating and prepping pans.
1.PREHEAT oven to 350; grease and flour pans.

Cake ingredients combined in a bowl.
2.Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.

Cakes baking in the oven.
3.Pour into 2 – 9” round cake pans. Bake about 25 minutes or until the knife inserted comes out clean. Cool for 10 minutes.

Holes poked in baked cake.
4.While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.

Frosting ingredients in a bowl.
5.Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved.

Finger Lickin' Good Cake frosted.
6.Frost cake after it has completely cooled.

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