Pig Lickin Cake

If you’ve been to a church supper or family reunion anywhere in the South, you’ve probably had this cake under one name or another. Pig Lickin Cake, Mandarin Orange Cake, Pig Pickin Cake: same idea, different spelling.

A box of yellow cake mix gets stirred together with a can of mandarin oranges and their juice plus softened butter. The oranges break down during baking, leaving behind pockets of citrusy moisture throughout the cake. No extra water, no oil, no eggs listed here. The fruit juice and butter provide all the liquid and fat the batter needs.

The frosting is the real draw. Whipped topping, crushed pineapple with its juice, and instant vanilla pudding mix get folded together. The pudding thickens everything up while the pineapple keeps it light and tangy. Spread it on only after the cake is completely cool, then straight into the fridge.

Kitchen Tips

• Cool the cake completely. The whipped topping frosting melts on warm cake. Be patient.
• Don’t drain the pineapple. The juice is what activates the pudding mix and gives the frosting its consistency.
• Refrigerate and keep cold. This cake must stay in the fridge. The frosting won’t hold at room temperature for more than an hour.
• Better the next day. The flavors meld overnight and the frosting firms up even more. It’s a great make-ahead dessert.

Variations

• Coconut topping: Sprinkle toasted coconut flakes over the frosting for extra texture and tropical flavor.
• Strawberry version: Use strawberry cake mix and swap the oranges for a can of crushed strawberries.
• Pecan crunch: Press chopped pecans into the frosting for a nutty contrast.