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Pig Lickin’ Cake

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Pig Lickin’ Cake




(Public for All)

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  • 1 yellow cake mix (NOT a mix with pudding)
  • 1 can (11 ounces) mandarin oranges with juice
  • 4 eggs
  • ¾ cup oil
  • 1 large can crushed pineapple, drained (save the juice)
  • 1 large container whipped topping
  • 1 small box instant vanilla or lemon pudding


DIRECTIONS Preheat oven to 350 degrees. For the cake, mix the first four ingredients. Divide evenly between two greased round cake pans (8-inch or 9-inch). Bake at 350 degrees until toothpick inserted in the center comes out clean (20 to 30 minutes). Cool for about 10 minutes. Poke holes in each layer. Pour pineapple juice over both layers and allow to cool completely. Prepare the frosting by combining the pudding mix with the whipped topping, folding together until well blended. Stir in pineapple. Remove layers from pans. Place one layer on a pie plate or other serving dish. Frost the top. Add second layer and frost the entire cake. Keep refrigerated





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Vicky Dunn


Vicky Dunn

Influences: simple, quick & southern country

Location: Hazard, Ky

Favorite Piece of Cooking Equipment: A Southern woman would never starve as long she has an iron skillet and a can of Crisco.

Favorite Recipes: Peanutbutter Fudge

What else? I didn't have potatoes so I substituted rice I didn't have paprika so I used another spice I didn't have tomato sauce so I used tomato paste A whole can-not a half can-I don't believe in waste. A friend gave me the recipe She said you couldn't beat it There must be something wrong with her I couldn't even eat it!

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