Finger Lickin’ Good Cake, also well-known as Barbara Mandrell’s Pig-Lickin’ Cake, is a classic Southern dessert that evokes a delightful sense of nostalgia. For generations, this vibrant, zesty cake has been served at church dinners, potlucks, and family get-togethers. You’ll see why it has such a humorous and memorable name after just one bite. Pure vintage magic is created by the combination of crushed pineapple in the fluffy topping and mandarin oranges in the cake.

This cake begins as a boxed yellow cake mix, but it is elevated with fruit, whipped topping, and an irresistibly rich, creamy frosting. It’s light enough to savor even after a substantial Southern meal, refreshing, and not too sweet. The best of all? It feeds a crowd, is incredibly easy to make, and gets better the next day. You’re in for a treat if you haven’t tried it yet. And did you grow up with it? You’re aware already.

Why Do I Love This Recipe?

I love this recipe because it’s full of charm and flavor without requiring any complicated steps. The use of canned fruit makes it super convenient, and the whipped topping-based frosting is so light and creamy, it feels like eating sunshine. It’s the kind of cake that sparks conversations and smiles, and every time I bring it somewhere, someone asks for the recipe.

Serving Suggestions

Serve this cake chilled straight from the fridge for the best flavor and texture. It’s a perfect dessert for barbecues, picnics, potlucks, or Easter and Mother’s Day gatherings. You can garnish it with extra mandarin oranges or pineapple on top for an added touch. Pair it with sweet tea or a glass of cold milk for the ultimate Southern treat.

Storage & Freezing

Store this cake in the refrigerator, covered, for up to 4 days. The frosting holds up beautifully and actually improves in flavor after a day. You can also freeze the unfrosted cake layers, wrapped tightly, for up to 2 months. Just thaw and frost when ready to serve.

Variations of the Recipe

Want to change it up? Try using crushed peaches instead of pineapple in the frosting, or add shredded coconut to the topping for extra texture. Some folks even fold chopped pecans into the batter or sprinkle them on top. You can also use a white cake mix for a slightly lighter flavor base.

This cake is a classic for a reason—it’s finger lickin’ good!

Finger Lickin’ Good Cake

Print Recipe Pin Recipe

Course: Baking, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

For the Cake:

1 box yellow cake mix 15.25 oz
1 11 oz can mandarin oranges, undrained
1 stick 1/2 cup butter, melted
1/4 cup vegetable oil
4 large eggs
1 20 oz can crushed pineapple (reserve juice for cake, pineapple for frosting)

For the Frosting:

1 container 12 oz whipped topping (like Cool Whip), thawed
1 3.4 oz box instant French vanilla pudding (or pistachio, if preferred)
Reserved crushed pineapple from the can above
1 to 1 1/2 cups shredded coconut

Method

Preheat & Prepare:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

Make the Cake Batter:

In a large mixing bowl, combine the cake mix, mandarin oranges (with juice), melted butter, oil, and eggs. Beat on medium speed until well blended, about 2 minutes.

Bake the Cake:

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Add Pineapple Juice:

While the cake is still warm, poke holes over the top with a fork and slowly drizzle the reserved pineapple juice across the cake. Let cool completely.

Prepare the Frosting:

In a medium bowl, combine the whipped topping and instant pudding mix. Fold in the crushed pineapple and shredded coconut. Mix gently until well combined.