Finger Lickin' Good Cake (Barbara Mandrell's "Pig-Lickin' Cake")
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- 1 pkg
- yellow cake mix
- 11 oz can(s)
- mandarin oranges, undrained
- 1 stick
- butter, melted
- 1/4 c
- vegetable oil
- large eggs
- 1 - 8 oz can(s)
- crushed pineapple (juice used for cake and pineapple used for frosting)
- 12 oz
- whipped topping, thawed
- 3.4 oz
- box of instant french vanilla or pistachio pudding (i use the french vanilla)
- 1 - 1 1/2 c
- shredded coconut
1PREHEAT oven to 350; grease and flour pans.
2Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.
3Pour into 2 - 9” round cake pans. Bake about 25 minutes or until knife inserted comes out clean. Cool for 10 minutes.
4While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
5Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved. Frost cake after it has completely cooled.