Ingredients For finger lickin’ good cake (barbara mandrell’s “pig-lickin’ cake”)
CAKE
1 pkg yellow cake mix
1 can mandarin oranges, undrained (11 oz)
1 stick butter, melted
1/4 c vegetable oil
4 lg eggs
1 can crushed pineapple (20 oz., juice used to pour over cake and pineapple used for frosting)
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 finger lickin’ good cake (barbara mandrell’s “pig-lickin’ cake”)
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 – 9β 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.
