Mmmm, mmmmm, mmmmm! The name says it all! Actually, this cake has two names; "Finger Lickin' Good Cake" and Barbara Mandrell's "Pig-Lickin' Cake" so whichever name you prefer, use that one! :> )
You won't want to leave anything on your fingers or your plate! This has got to be my all-time favorite cake. I made this for myself for my birthday not to long ago! :> ) NOM, NOM, NOM!
Don't be surprised if you don't have any of this left after it's cut. This is a wonderful spring/summer cake that is nice and light and oh-so moist!
For this recipe you will need:
1 pkg yellow cake mix
11 oz can mandarin oranges undrained (15 oz can works too)
1 stick butter melted
¼ C vegetable oil
4 lg eggs
juice drained from 8 oz can crushed pineapple (reserved from crushed pineapple used for frosting)
12 oz cool whip thawed
3.4 oz pistachio instant pudding mix
8 oz can crushed pineapple drained
1 - 1/1/2 cups shredded coconut
PREHEAT oven to 350; grease and flour pan. Mix all cake ingredients except pineapple juice. About 3 minutes on medium, oranges should be broken up. Pour into 2 - 9” round cake pans. Bake about 25 minutes or until knife inserted comes out clean. Cool for 10 minutes. While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice. Then combine frosting ingredients until well combined and pudding mix has dissolved. Frost cake after it has completely cooled.