Pig Lickin’ Cake: A Southern Delight

There’s a certain sweetness to memories made around a table laden with home-baked goodness, and few cakes evoke that feeling as strongly as Pig Lickin’ Cake. I remember the first time I tasted it – at a summer barbecue hosted by our family friends, the Boyes. The humid air hung heavy with the scent of grilling ribs and laughter, but it was the sight of this unassuming cake, sliced and served with a generous dollop of Cool Whip, that truly captured my attention. Its moist, citrusy crumb and creamy, pineapple-infused frosting were simply irresistible, leaving everyone, quite literally, wanting to lick their plates clean.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 12-16
• Yield: 1 cake
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (18 ounce) box yellow cake mix
• ¾ cup oil
• 4 eggs
• 11 ounces mandarin oranges, undrained
• 1 (7 ounce) package instant vanilla pudding
• 12 ounces Cool Whip
• 20 ounces crushed pineapple, undrained

Equipment Needed

• 3 nine-inch round cake pans
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Cooling racks

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This prevents the cake from sticking and ensures easy removal.
2. In a large mixing bowl, combine the yellow cake mix, oil, eggs, and mandarin oranges (undrained). It’s important to include the juice from the oranges for added moisture and flavor.
3. Instead of the water called for on the cake mix box, use the juice from the mandarin oranges to reach the correct liquid consistency. This enhances the citrusy notes of the cake.
4. Mix all ingredients with an electric mixer until well combined. Be careful not to overmix, as this can result in a tough cake. Mix until just incorporated.
5. Divide the batter evenly among the prepared cake pans. This will ensure that each layer bakes uniformly.
6. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on the cakes, as baking times may vary depending on your oven.
7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before inverting them onto cooling racks to cool completely. This prevents the cakes from sticking and allows them to cool evenly.
8. While the cakes are cooling, prepare the frosting. Drain the crushed pineapple, reserving the juice.
9. In a mixing bowl, combine the reserved pineapple juice with the instant vanilla pudding mix. Whisk until the pudding is smooth and thickened. If you prefer a less sweet frosting, use slightly less of the reserved juice.
10. Gently fold in the Cool Whip until fully incorporated. Be careful not to overmix, as this can deflate the Cool Whip and result in a runny frosting.
11. Fold in the drained crushed pineapple into the Cool Whip mixture.
12. Once the cakes are completely cooled, assemble the cake. Place one cake layer on a serving plate and spread a generous layer of frosting over it.
13. Repeat with the remaining cake layers and frosting, finishing with a layer of frosting on top.
14. Chill the assembled cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the frosting to set.

Expert Tips & Tricks

• Cake Mix Enhancement: While this recipe uses a boxed cake mix for convenience, you can elevate the flavor by adding a teaspoon of vanilla extract or a pinch of orange zest to the batter.
• Moist Cake Guarantee: For an extra moist cake, brush each layer with a simple syrup (equal parts sugar and water, heated until the sugar dissolves) before frosting.
• Frosting Consistency: If the frosting is too thin, add a tablespoon of powdered sugar at a time until it reaches the desired consistency. If it’s too thick, add a splash of pineapple juice or milk.
• Layering Like a Pro: To ensure even cake layers, use a serrated knife to trim any domed tops before frosting.
• Make-Ahead Magic: The cake layers can be baked ahead of time and stored, tightly wrapped, at room temperature for up to 2 days or in the freezer for up to a month. The frosting can also be made a day in advance and stored in the refrigerator. Assemble the cake just before serving.

Serving & Storage Suggestions

Serve the Pig Lickin’ Cake chilled, sliced into generous portions. Garnish with extra mandarin orange segments or a sprinkle of crushed pineapple for a pop of color and added flavor. A dollop of fresh Cool Whip or a scoop of vanilla ice cream complements the cake beautifully.

Leftover cake should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. While it can be frozen, the frosting may lose some of its texture upon thawing. To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	523 kcal	26%
Total Fat	28g	43%
Saturated Fat	9g	45%
Cholesterol	63mg	21%
Sodium	550mg	23%
Total Carbohydrate	66g	22%
Dietary Fiber	1g	4%
Sugars	50g	–
Protein	4g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free Option: Substitute the yellow cake mix with a gluten-free yellow cake mix. Ensure all other ingredients are also gluten-free.
• Dairy-Free Version: Replace the Cool Whip with a dairy-free whipped topping alternative, such as coconut whipped cream or almond milk whipped topping. Choose a dairy-free instant vanilla pudding mix.
• Citrus Burst: Add the zest of one lemon or orange to the cake batter for an even more pronounced citrus flavor.
• Tropical Twist: Incorporate other tropical fruits, such as mango or papaya, into the frosting along with the pineapple.
• Pecan Crunch: Sprinkle chopped pecans or walnuts on top of the frosted cake for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh oranges instead of canned mandarin oranges?
A: While you can use fresh oranges, canned mandarin oranges provide a more consistent sweetness and moisture level. If using fresh oranges, use about 1 1/2 cups of peeled and segmented oranges, and supplement the liquid with orange juice to reach the correct consistency.

Q: Can I make this cake without the Cool Whip?
A: Yes, you can replace the Cool Whip with homemade whipped cream or a stabilized whipped cream recipe. However, Cool Whip provides a distinct texture and sweetness that is characteristic of this cake.

Q: How do I prevent the cake layers from sticking to the pans?
A: Thoroughly grease and flour the cake pans before pouring in the batter. Alternatively, line the bottom of the pans with parchment paper rounds.

Q: Can I double the recipe to make a larger cake?
A: Yes, you can double the recipe. You may need to adjust the baking time slightly. It’s best to keep an eye on the internal temperature with a thermometer, ensuring it reaches about 200°F (93°C).

Q: Why is it called Pig Lickin’ Cake?
A: The name likely originates from the fact that the cake is so delicious, people are inclined to lick their plates clean to savor every last morsel – just like a pig enjoying its food!

Final Thoughts

Pig Lickin’ Cake is more than just a dessert; it’s a slice of Southern hospitality, a memory waiting to be made. Its simple ingredients and easy preparation make it a perfect choice for any occasion, from casual gatherings to special celebrations. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will have everyone reaching for seconds – and maybe even licking their plates clean. Don’t be afraid to experiment with variations and make it your own. And be sure to share your creations and experiences – I’d love to hear how this delightful cake brings joy to your table!