Finger Lickin' Good Cake (Barbara Mandrell's "Pig-Lickin' Cake")

★★★★★ 4 Reviews
Goose_Hill_Farm avatar
By Laura Geese
from Luray, VA

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.

— The Test Kitchen @kitchencrew
prep time 30 Min
cook time 25 Min
method Bake


  • CAKE
  • 1 pkg
    yellow cake mix
  • 1 can
    mandarin oranges, undrained (11 oz)
  • 1 stick
    butter, melted
  • 1/4 c
    vegetable oil
  • 4 lg
  • 1 can
    crushed pineapple (20 oz., juice used to pour over 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)
  • pineapple from can of crushed pineapple
  • 1 - 1 1/2 c
    shredded coconut

How To Make

  • 1
    PREHEAT oven to 350; grease and flour pans.
  • 2
    Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.
  • 3
    Pour into 2 - 9” round cake pans. Bake about 25 minutes or until the knife inserted comes out clean. Cool for 10 minutes.
  • 4
    While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
  • 5
    Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved.
  • 6
    Frost cake after it has completely cooled.

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