Finger Lickin' Good Cake
Finger Lickin' Good Cake is a soft, citrusy dessert made with yellow cake mix, mandarin oranges, pineapple juice, and a cool coconut frosting. The warm layers soak up reserved pineapple juice for an extra-moist, sunny cake that is perfect for sharing.
Ingredients
- 1 package yellow cake mix
- 1 can mandarin oranges 11 ounces, undrained
- 1 stick butter melted
- 1/4 cup vegetable oil
- 4 large eggs
- 1 can crushed pineapple 20 ounces, juice reserved for pouring over the cake and pineapple saved for frosting
- 12 ounces whipped topping thawed
- 1 box instant French vanilla pudding mix 3.4 ounces; or use pistachio pudding mix
- 1 to 1 1/2 cups shredded coconut use closer to 1 1/2 cups for more coconut flavor
Instructions
- Preheat the oven to 350°F, then grease and flour two 9-inch round cake pans, making sure to coat the edges and bottoms well.
- In a large mixing bowl, combine the yellow cake mix, undrained mandarin oranges, melted butter, vegetable oil, and eggs.
- Mix on medium speed for about 3 minutes, letting the mandarin oranges break apart into the batter.
- Divide the batter between the prepared pans and bake for about 25 minutes, or until a knife inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then while they are still warm, poke holes all over the tops with a fork or the handle of a wooden spoon.
- Drizzle the reserved pineapple juice evenly over both warm cake layers, spreading it around so it soaks in without puddling in one spot.
- Stir together the thawed whipped topping, instant pudding mix, crushed pineapple, and shredded coconut until the pudding mix is fully dissolved and no dry pockets remain.
- Let the cake layers cool completely before frosting so the whipped topping frosting does not melt.
- Place one cake layer on a plate or cake stand, spread frosting over it, add the second layer, then frost the top and sides before serving chilled.
Notes
Keep the cake covered in the refrigerator because of the whipped topping frosting. It holds up nicely for about 3 days, possibly 4 if the refrigerator stays cold. Do not reheat; if you do not like it ice-cold, let a slice sit on the counter for 10 to 15 minutes before serving.
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