Pig Licken Cake

Pig Lickin’ Cake (sometimes spelled Pig Licken) is a retro Southern potluck champion, a three-layer yellow cake studded with mandarin orange segments and frosted with a fluffy pineapple-pudding-whipped-topping icing. The name comes from the Southern expression “make a pig lick itself” (good enough to make anyone want seconds).

The cake itself is disarmingly simple. A yellow cake mix gets boosted with a can of mandarin oranges (juice and all) blended right into the batter, where they add moisture, acidity, and tiny pockets of citrus. Four eggs and half a cup of oil round out the batter for a tender, fine crumb.

The icing is a no-cook miracle. Cool Whip, a box of instant vanilla pudding mix, and crushed pineapple whipped together on low speed turn into a thick, creamy, tropical frosting that stays stable in the fridge. Low speed is important, high speed breaks the Cool Whip structure.

Mandarin orange segments decorate the top and bottom edges. Refrigerate until serving, and keep leftovers cold, this frosting is dairy-based and does not survive warm rooms.

Kitchen Tips

• Do not drain the mandarin oranges for the batter, the syrup replaces the usual water.
• Use instant (not cook-and-serve) pudding, the frosting sets from the dry mix.
• Chill the cake at least 2 hours before serving, flavors need time to meld and the frosting firms up.
• Assemble the cake on a chilled platter, warm surfaces soften the frosting.

Variations

• Swap vanilla pudding for coconut or banana pudding for a different tropical lean.
• Add a layer of toasted coconut between the cake layers for crunch.
• Use pineapple cake mix or lemon cake mix instead of yellow for extra fruit flavor.