🧁 Pig Lickin’ Good Cake Recipe
⭐ Servings: 12 | ⏱ Prep: 15 min | Bake: 25–30 min | Chill: 1–2 hours
Ingredients:
For the Cake:
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1 box yellow cake mix (15.25 oz)
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4 large eggs
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1/2 cup vegetable oil
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1 (11 oz) can mandarin oranges, undrained
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1/4 cup sugar (optional, for extra sweetness)
For the Frosting:
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1 (8 oz) container whipped topping (Cool Whip), thawed
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1 (20 oz) can crushed pineapple, undrained
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1 (3.4 oz) box instant vanilla pudding mix (dry)
Instructions:
1. Make the Cake Batter:
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 9-inch rounds if you want a layer cake).
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In a large bowl, combine cake mix, eggs, oil, sugar (if using), and the entire can of mandarin oranges (juice and all).
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Beat with a mixer on medium speed for about 2 minutes. The oranges will break up and flavor the batter.
2. Bake the Cake:
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Pour the batter into the prepared pan.
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Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely before frosting.
3. Make the Frosting:
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In a large bowl, combine crushed pineapple (with juice) and dry pudding mix. Stir to blend.
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Fold in the Cool Whip until fully combined.
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Chill frosting in the fridge while cake cools for at least 30 minutes (this helps it thicken).
4. Frost and Serve:
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Spread the chilled frosting over the cooled cake.
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Refrigerate for at least 1 hour before serving to let the flavors meld.
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Garnish with extra mandarin slices or pineapple chunks if desired.
📝 Tips & Variations:
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Make it a layer cake: Divide the batter between two round pans and frost between the layers.
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Extra light version: Use light whipped topping and sugar-free pudding.
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Add a crunch: Top with toasted coconut or chopped pecans for texture.
Would you like a printable version or a twist on this cake like cupcakes or a tropical version?
