Finger Lickin’ Good Cake

This moist and tropical cake is bursting with bright citrus flavors, juicy pineapple, and a creamy frosting. With its mandarin oranges, crushed pineapple, and shredded coconut, it’s a delightful dessert that’s perfect for potlucks, parties, or anytime you want something sweet and satisfying. The best part? It’s easy to make with simple ingredients!

Ingredients

For the Cake

• 1 package yellow cake mix
• 1 can mandarin oranges, undrained (11 oz)
• 1 stick butter, melted
• ¼ cup vegetable oil
• 4 large eggs
• 1 can crushed pineapple (20 oz), juice reserved and pineapple set aside for frosting

For the Frosting

• 12 oz whipped topping, thawed
• 3.4 oz box of instant French Vanilla or pistachio pudding (French vanilla recommended)
• Pineapple from the can of crushed pineapple
• 1–1½ cups shredded coconut

Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C) . Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Make the Cake Batter

1. In a large mixing bowl, combine the yellow cake mix, mandarin oranges (with their juice), melted butter, vegetable oil, and eggs.
2. Beat the mixture on medium speed for about 3 minutes , or until smooth and well combined. The mandarin oranges will break down slightly during mixing.

Step 3: Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25 minutes , or until a toothpick inserted into the center of the cakes comes out clean.
3. Remove the cakes from the oven and let them cool in the pans for 10 minutes .

Step 4: Add Pineapple Juice

1. While the cakes are still warm, use a fork or skewer to poke holes all over the surface of the cakes.
2. Slowly drizzle the reserved pineapple juice over the cakes, allowing it to soak into the holes. This adds extra moisture and flavor to the layers.
3. Let the cakes cool completely before removing them from the pans.

Step 5: Prepare the Frosting

1. In a large mixing bowl, combine the thawed whipped topping, instant pudding mix, and crushed pineapple (from the can). Stir well until the mixture is smooth and the pudding has dissolved.
2. Fold in 1–1½ cups shredded coconut , depending on how much coconut flavor and texture you prefer.

Step 6: Assemble and Frost the Cake

1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top.
2. Add the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
3. Sprinkle additional shredded coconut over the frosted cake for decoration, if desired.

Tips for Success

• Pineapple Juice: Reserve all the juice from the can of crushed pineapple to ensure the cake layers stay moist and flavorful.
• Pudding Flavor: Use French vanilla pudding for a classic taste or pistachio pudding for a fun twist.
• Storage: Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
• Make Ahead: Assemble the cake a day in advance and store it in the fridge. Let it come to room temperature before serving for the best texture.

Why You’ll Love This Recipe

This Finger Lickin’ Good Cake is a tropical dream—moist, refreshing, and packed with vibrant flavors. The mandarin oranges and pineapple bring a burst of sweetness, while the creamy frosting and shredded coconut add a luxurious finish. Whether you’re serving it at a summer barbecue or bringing it to a family gathering, this cake is sure to be a hit. Dive into this finger-lickin’ good dessert and enjoy every bite of its tropical charm!