You won't want to leave anything on your fingers or your plate! This has got to be my all-time favorite cake. I made this for myself for my birthday not too long ago! : ) NOM, NOM, NOM!
Blue Ribbon Recipe
This cake is not only finger-lickin' good, it's plate lickin' good. The cake is moist and fluffy with bits of mandarin oranges in every bite. Cool and creamy, the frosting tastes similar to a pina colada. A great dessert for any summer BBQ. Trust us, there won't be any leftovers.
crushed pineapple (20 oz., juice used to pour over cake and pineapple used for frosting)
whipped topping, thawed
box of instant French Vanilla or pistachio pudding (I use the French vanilla)
pineapple from can of crushed pineapple
1 - 1 1/2 c
How To Make
PREHEAT oven to 350; grease and flour pans.
Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.
Pour into 2 - 9” round cake pans. Bake about 25 minutes or until the knife inserted comes out clean. Cool for 10 minutes.
While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved.
Frost cake after it has completely cooled.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Finger Lickin' Good Cake (Barbara Mandrell's "Pig-Lickin' Cake"):