Best Finger Lickin Good Cake Barbara Mandrells Pig Lickin Cake Recipes

Pig Lickin' Cake image

Provided by kyky9353

Categories Dessert

Time 55m

Yield 1 9x13 pan

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
1 (11 ounce) can mandarin oranges (do not drain)
4 eggs
1/3 cup oil
1 (6 ounce) can crushed pineapple
1 (3 1/2 ounce) package instant vanilla pudding
8 ounces whipped topping

Steps:

Combine cake mix, oranges, eggs and oil. Stir until everything is well incorporated. Pour into greased and floured cake pan. Bake as directed on cake mix box. Mix pineapple, pudding, and whipped topping together and spread on cooled cake. Store leftovers in the refrigerator.

FINGER LICKIN' GOOD CAKE Recipe image

Provided by LLINDQU295

Number Of Ingredients 13

CAKE:
1 box Yellow cake MIX
1 can mandarin oranges, UNdrained
1 stick butter, melted
1/4 cup oil
4 eggs
1 can crushed pineapple, JUICE ONLY
(KEEP PINEAPPLE FOR THE FROSTING)
FROSTING:
12 oz Cool Whip, thawed
1 pkg 3.4 oz pistachio instant pudding
1 cup frozen unsweetened grated coconut, thawed
1 can crushed pineapple, DRAINED

Steps:

350* 24-27 min CAKE: prepare cake pans Mix Add oranges Mix (Oranges should be broken up by the mixer.) Cool on wire racks 10 min Invert the warm cakes and poke holes with a shewer or toothpick POUR juice over warm cakes. Let sit while making Frosting FROSTING: Stir until pudding is dissolved Place cake right side up on serving plate and frost top and sides. Repeat. Can store one week in fridge

Pig Lickin' Good Cake image

Provided by racrgal

Categories Dessert

Time 45m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box butter recipe cake mix
1 (8 ounce) can mandarin oranges, including juice
1/4 cup oil
4 eggs
1 (15 ounce) can crushed pineapple, including juice
1 (3 1/2 ounce) box instant vanilla pudding
1 (8 ounce) container non-dairy whipped topping

Steps:

Finger licken' Good cake (Pig lickin' Cake) image

Provided by patricia matthews

Categories Desserts

Time 40m

Number Of Ingredients 11

1pkg. plain yellow cake mix
1(11oz) can(s) mandarin oranges,undrained
1 stick butter, melted
1 1/2C vegetable oil (such as canola,corn,etc)
4 large eggs
1(8oz.) can(s) crushed pineapple in juice (drained)
FROSTING:
12oz. frozen whipped topping, thawed
3.4oz. pkg pistachio instant pudding mix
1 can(s) coconut, unsweetened
8oz. can(s) pineapple, crushed with juice(drained)

Steps:

1. Place a rack in the center of the oven and preheat the oven to 350oF. grease two 9-inch round cake pans.
2. Place the cake mix,mandarin oranges, and juice(from pineapple),melted butter,oil,and eggs,in a large mixing bowl. Blend with mixer for about 1min. Stop to scrape down the sides of the bowl. Increase speed to medium and beat 2 to 3mins more. Batter should look well blended and the oranges should be broken up in the batter.
3. Divide the batter between the prepared pans, smoothing is out with spatula.
4. Bake until golden brown and spring back when lightly pressed with your finger, 24 to 27 mins.
5. Remove pans and place on wire racks to cool for 10 mins. Run knife around edge on pan,evert onto rack, then evert them again, so that cakes are right side up.
6. While cakes are still warm, poke holes in the top of each layer with a toothpick or wooden skewer. Pour the pineapple juice over the layers so that the cake soaks up all the juice. Let cool for 30 mins.
7. Prepare frosting: Place the thawed whipped topping, pudding mix. coconut, and the drained crushed pineapple in a large mixing bowl. Stir with a wooden spoon until well combined and the pudding mix has dissolved.
8. place one cake layer,right side up,on serving plate. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean. smooth strokes.
9. Store this cake, lightly covered in waxed paper, in the refrigerator for up to 1 week.