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Finger Lickin’ Good Cake

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.
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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:
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Make the Cake Batter:
  1. 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:
  1. 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:
  1. 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:
  1. 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.
Frost & Chill:
  1. Spread the frosting over the cooled cake. Cover and refrigerate for at least 1 hour before serving for best flavor and texture.
  2. Enjoy!