Best 2 Finger Lickin Good Cake Recipes

Are you craving a sweet treat that will tantalize your taste buds and leave you wanting more? Look no further than the finger lickin good cake! This delectable dessert is a symphony of flavors, with a moist and fluffy texture, a rich and creamy frosting, and a burst of sweetness that will send your senses into overdrive. Whether you're a seasoned baker or just starting out, this article will guide you through the steps to create the perfect finger lickin good cake that will be the star of any occasion.

Let's cook with our recipes!

FINGER LICKIN' GOOD CAKE (BARBARA MANDRELL'S "PIG-LICKIN' CAKE")

Finger Lickin' Good Cake (Barbara Mandrell's

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 too long ago! : ) NOM, NOM, NOM!

Provided by Laura Geese

Categories Cakes

Time 55m

Number Of Ingredients 12

Ingredients

CAKE
1 pkg yellow cake mix
1 can(s) mandarin oranges, undrained (11 oz)
1 stick butter, melted
1/4 c vegetable oil
4 large eggs
1 can(s) crushed pineapple (20 oz., juice used to pour over cake and pineapple used for frosting)
FROSTING
12 oz whipped topping, thawed
3.4 oz box of instant French Vanilla or pistachio pudding (I use the French vanilla)
pineapple from can of crushed pineapple
1 - 1 1/2 c shredded coconut

Steps:

1. PREHEAT oven to 350; grease and flour pans.
2. Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.
3. Pour into 2 - 9" round cake pans. Bake about 25 minutes or until the knife inserted comes out clean. Cool for 10 minutes.
4. While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
5. Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved.
6. Frost cake after it has completely cooled.

FINGER LICKIN' GOOD CAKE RECIPE

FINGER LICKIN' GOOD CAKE Recipe image

Provided by LLINDQU295

Number Of Ingredients 13

Ingredients

CAKE:
1 box Yellow cake MIX
1 can mandarin oranges, UNdrained
1 stick butter, melted
1/4 cup oil
4 eggs
1 can crushed pineapple, JUICE ONLY
(KEEP PINEAPPLE FOR THE FROSTING)
FROSTING:
12 oz Cool Whip, thawed
1 pkg 3.4 oz pistachio instant pudding
1 cup frozen unsweetened grated coconut, thawed
1 can crushed pineapple, DRAINED

Steps:

350* 24-27 min CAKE: prepare cake pans Mix Add oranges Mix (Oranges should be broken up by the mixer.) Cool on wire racks 10 min Invert the warm cakes and poke holes with a shewer or toothpick POUR juice over warm cakes. Let sit while making Frosting FROSTING: Stir until pudding is dissolved Place cake right side up on serving plate and frost top and sides. Repeat. Can store one week in fridge

Tips:

Mise en place: Before starting, gather all the ingredients and equipment you'll need. This will help you stay organized and avoid scrambling.
Follow the recipe carefully: Baking is a precise science, so it's important to follow the recipe exactly. This means measuring ingredients accurately and following the instructions step-by-step.
Use high-quality ingredients: The better the ingredients, the better the cake will be. This means using fresh butter, eggs, and flour, and avoiding artificial flavors and preservatives.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the cake at the right temperature: The temperature of the oven is critical for baking a cake. Make sure your oven is preheated to the correct temperature before you put the cake in.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting and sliding off the cake.

Conclusion:

With the right ingredients and a little bit of care, you can make a delicious cake that will impress your friends and family. So next time you're in the mood for something sweet, give one of these recipes a try.