Pig-lickin' Good Cake

From the Orlando Sentinel newspaper February 02, 1995 Makes 12 servings. Recipe notes: ''The big thing is the frosting,'' Robert Gingrich said through a spokesman. After the pudding mix is added to the other ingredients, ''then (you) beat it in,'' he explained. ''If you put the frosting between the layers, it's extra sinful,'' he said. Nutrition information per serving: calories, 499; fat, 19 grams; carbohydrate, 72 grams; cholesterol, 53 milligrams; sodium, 616 milligrams.

Pig-lickin' Good Cake

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  • Prep Time


  • Total Time


  • Servings



  • Solid vegetable shortening to grease pans

  • Flour to dust pans

  • 1

    package Duncan Hines Moist Deluxe Yellow Cake Mix

  • 1

    (11-ounce) can mandarin orange slices, drained, syrup reserved

  • 3


  • cup vegetable oil

  • For the frosting:

  • 1

    (20-ounce) can crushed pineapple, drained

  • 12

    ounces Cool Whip, or equivalent

  • 1

    (3-ounce) package instant vanilla pudding mix


Heat the oven to 350 F for metal or glass pans, 325 F for dark or coated pans. Grease sides and bottoms of two 8-inch or 9-inch cake pans. Flour the pans lightly. Place the dry cake mix in a large bowl. Add the syrup from the orange slices, plus however much water is required to equal 1 1/3 cups of liquid. Add the eggs and oil and beat mixture at low speed until moistened. Add the drained orange slices. Beat at medium speed for 2 minutes. Pour batter into pans and bake immediately, 33 to 36 minutes for 8-inch pans, 28 to 31 minutes for 9-inchers, or until a toothpick inserted in the middle of the cake withdraws cleanly. Cool in pan on rack for 15 minutes, remove from pan, then cool completely before frosting. To make the frosting, combine the pineapple and Cool Whip, then slowly add the instant vanilla-pudding-mix powder. Then beat the mixture. Frost cake as desired.


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