Pig Lickin’ Good Cake: A Slice of Summertime Bliss

Some desserts are just pure sunshine on a plate. I remember my Aunt Carol making this cake every summer for our family reunions. We kids would practically inhale it, the sweet, tangy flavors a welcome contrast to the humid Carolina heat. The name always made us giggle, but one bite, and you understood – it was that good. This Pig Lickin’ Good Cake is a reminder of those carefree days, a simple pleasure that brings people together.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour (plus cooling and chilling time)
• Servings: 12
• Yield: 1 cake (9″ x 13″)
• Dietary Type: Not specified (contains dairy and eggs)

Ingredients

Cake

• 1 (18 ounce) box butter recipe cake mix
• 1 (8 ounce) can mandarin oranges, including juice
• 1/4 cup oil
• 4 eggs

Frosting

• 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

Equipment Needed

• 9″ x 13″ Baking Pan
• Mixing Bowls
• Electric Mixer
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9″ x 13″ baking pan thoroughly. I like to use a baking spray that contains flour for easy release.
2. In a large mixing bowl, combine the butter recipe cake mix, mandarin oranges (including the juice), oil, and eggs.
3. Using an electric mixer, blend all cake ingredients together. Beat for three minutes on medium speed. This ensures everything is well combined and the cake batter is nice and airy.
4. Pour the batter into the prepared 9″ x 13″ pan, spreading it evenly with a spatula.
5. Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is ready.
6. Remove the cake from the oven and let it cool completely in the pan. This is crucial before frosting, or the frosting will melt. I usually let it cool on a wire rack to speed up the process.
7. While the cake is cooling, prepare the frosting. In a separate bowl, mix the dry instant vanilla pudding with the crushed pineapple, including the juice. Make sure there are no lumps of pudding mix.
8. Stir in the non-dairy whipped topping. Fold it in gently until everything is evenly combined. The frosting should be light and fluffy.
9. Once the cake is completely cool, spread the frosting evenly over the top.
10. Refrigerate the cake for at least an hour before serving. This allows the frosting to set and the flavors to meld together beautifully. Ideally, chill for 2-3 hours for the best flavor.

Expert Tips & Tricks

• For an even richer cake, you can substitute melted butter for the oil. Use the same amount (1/4 cup).
• If you don’t have mandarin oranges on hand, you can use drained canned pineapple tidbits instead. The flavor will be slightly different, but still delicious.
• To prevent the cake from sticking to the pan, you can line the bottom with parchment paper before greasing. Just cut a piece of parchment paper to fit the bottom of the pan.
• Don’t overbake the cake, as it will become dry. Start checking for doneness around 25 minutes and adjust the baking time as needed based on your oven.
• If you want a slightly tangier frosting, you can add a tablespoon of lemon juice or lime juice to the pineapple and pudding mixture.
• For a pretty presentation, you can garnish the cake with fresh mandarin orange slices or a sprinkle of shredded coconut before serving.

Serving & Storage Suggestions

This Pig Lickin’ Good Cake is best served cold, straight from the refrigerator. It’s the perfect dessert for potlucks, picnics, or any summertime gathering. Cut into squares and serve with a smile!

Leftovers should be stored in the refrigerator in an airtight container. The cake will stay fresh for up to 3 days. After that, the frosting may start to weep slightly. It’s not recommended to freeze this cake, as the frosting may change texture when thawed.

Nutritional Information

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

Nutrient	Amount per Serving	% Daily Value
Calories	370 kcal	19%
Total Fat	16 g	25%
Saturated Fat	6 g	30%
Cholesterol	71 mg	24%
Sodium	424 mg	18%
Total Carbohydrate	53 g	18%
Dietary Fiber	1 g	4%
Sugars	38 g	–
Protein	5 g	9%

Variations & Substitutions

• Tropical Twist: Add 1/2 cup of shredded coconut to the cake batter for a tropical flavor boost. You can also sprinkle toasted coconut on top of the frosting.
• Citrus Zest: Add the zest of one lemon or orange to the cake batter for a bright, citrusy note.
• Spice It Up: Add 1/2 teaspoon of ground cinnamon or nutmeg to the cake batter for a warm, comforting flavor.
• Lower Sugar: Use a sugar-free cake mix and sugar-free pudding mix to reduce the sugar content of the cake. You can also use a sugar-free whipped topping.
• Dairy-Free: Use a dairy-free cake mix, non-dairy whipped topping, and ensure the instant pudding is also dairy-free. Some instant puddings may contain traces of dairy.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: While a 9″ x 13″ pan is recommended for this recipe, you can use two 9-inch round cake pans. Adjust the baking time accordingly, checking for doneness after about 20 minutes.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake is actually better when made a day ahead of time, as it allows the flavors to meld together. Just store it covered in the refrigerator.

Q: My frosting is too runny. What can I do?
A: If your frosting is too runny, try adding a tablespoon of powdered sugar at a time until it reaches the desired consistency. You can also refrigerate it for a bit to help it thicken up.

Q: Can I use fresh pineapple instead of canned?
A: While you can use fresh pineapple, canned crushed pineapple works best in this recipe because of its juice content. If using fresh, make sure to process it finely and add a little pineapple juice to the pudding mixture.

Q: Is it necessary to use a butter recipe cake mix?
A: A butter recipe cake mix adds richness and flavor to the cake, but you can use any flavor of cake mix you prefer. Yellow cake mix or white cake mix would also work well.

Final Thoughts

I hope you enjoy making and sharing this Pig Lickin’ Good Cake as much as my family has over the years. It’s a simple recipe that brings so much joy, perfect for any occasion. Don’t be afraid to experiment with different flavors and variations to make it your own. And most importantly, have fun in the kitchen! Let me know what you think and happy baking!