Few desserts can spark as much intrigue and controversy as Pig Licking Cake. In this blog, I will share with you the pig licking cake recipe that is extremely delicious. Despite its odd name, this dessert has become a favorite among many home cooks and pastry chefs alike. From its origins in the American South to its growing popularity worldwide, Pig Licking Cake has a unique story that is worth exploring. Whether you are a curious foodie or a dessert aficionado, this post will offer a deep dive into the delicious and intriguing world of Pig Licking Cake.
There are few things as comforting and satisfying as a slice of cake, and Pig Licking Cake is no exception. With its fluffy texture, sweet pineapple flavor, and creamy topping, this dessert has earned its place in the pantheon of classic American sweets.
How To Make Pig Licking Cake
Have you ever wondered why some desserts have unusual or even offensive names? Pig Licking Cake is one such dessert that has raised eyebrows and questions about its name. Some say that it’s simply a fun way to describe a cake that is so delicious that even pigs would enjoy licking it clean. Others argue that it’s a term steeped in cultural insensitivity and should be renamed. Whatever your opinion, there’s no denying that Pig Licking Cake is a beloved dessert that is worth exploring for its flavor and history.
Ingredients To Make Pig Licking Cake
- yellow cake mix 1 box
- 4 eggs
- oil 1/4 cup
- butter 1/2 cup
- mandarin oranges with juice 1 can
- Cool Whip 1 carton
- instant vanilla pudding mix 1 box
- crushed pineapple drained 1 can
Step By Step Instructions To Make Pig Licking Cake
Step1
Begin by preheating your oven to 350 degrees Fahrenheit. In a large bowl, combine the cake mix, eggs, oil, and butter until thoroughly mixed. Next, add the mandarin oranges and juice, and beat the mixture by hand until well incorporated.
Step2
Pour the batter evenly into three 9-inch round cake pans. Bake the cakes in the preheated oven for approximately 20 minutes or until a toothpick inserted in the center of each cake comes out clean.
Step3
While the cakes are baking, prepare the frosting. In a large bowl, combine the Cool Whip and instant pudding mix, stirring until well blended. Drain the canned pineapple and add it to the bowl, mixing until fully incorporated. Refrigerate the frosting mixture until the cakes are cooled.
Step4
Once the cakes are cooled, remove them from the pans and begin assembling the cake. Spread the frosting mixture generously between the layers of the cake and frost the top and sides of the cake.
Step5
Finally, store the Pig Licking Cake in the refrigerator until ready to serve. This will help ensure that the frosting maintains its consistency and the cake stays fresh.
Tips And Tricks:
- For best results, use a high-quality yellow cake mix. You can also make the cake from scratch if you prefer.
- Be sure to thoroughly mix the cake batter to ensure that the mandarin oranges and juice are evenly distributed throughout the cake.
- To prevent the cake from sticking to the pans, grease, and flour the cake pans before pouring in the batter.
- If you don’t have three cake pans, you can bake the cakes in batches, but be sure to clean and re-grease the pans before each batch.
- Allow the cakes to cool completely before frosting them. If the cakes are still warm, the frosting may melt and become runny.
- To make the frosting extra fluffy, chill the Cool Whip and pudding mix in the refrigerator for a few minutes before mixing them together.
- When assembling the cake, be generous with the frosting between the layers and on the top and sides of the cake. This will ensure that every bite is full of flavor.
- For an extra special touch, garnish the top of the cake with additional mandarin oranges or pineapple.
- Store the Pig Licking Cake in the refrigerator until ready to serve. This will help the frosting maintain its consistency and keep the cake fresh.
FAQs:
Q: Is Pig Licking Cake only popular in the southern United States?
A: While the dessert is believed to have originated in the southern United States, it has gained popularity across the country and even internationally.
Q: Can I substitute the yellow cake mix in the recipe?
A: Yes, you can experiment with different types of cake mixes or even make the cake from scratch if you prefer.
Q: Is it possible to make a vegan or gluten-free version of Pig Licking Cake?
A: Yes, there are many variations of Pig Licking Cake that cater to different dietary restrictions. Simply search for vegan or gluten-free versions online.
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- Straub’s chicken salad Recipe
- Joy Of Cooking Pancake Recipe
Conclusions
In conclusion, Pig Licking Cake is a unique and delicious dessert with a rich history that has captured the hearts and taste buds of many. Despite its controversial name, this cake is a beloved classic that has become popular not only in the southern United States but also worldwide. The recipe for Pig Licking Cake is easy to follow, and the tips and tricks provided ensure a successful and flavorful result.
Whether you choose to make it with a yellow cake mix or experiment with different variations, this cake is sure to impress and satisfy you. So go ahead and give it a try, and join the legions of home cooks and pastry chefs who have fallen in love with Pig Licking Cake!
Pig Licking Cake Recipe
Ingredients
- 1 box yellow cake mix
- 1/4 cup oil
- 1/2 cup butter
- 1 can mandarin oranges with juice
- 1 carton Cool Whip
- 1 box instant vanilla pudding mix
- 1 can crushed pineapple drained
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit. In a large bowl, combine the cake mix, eggs, oil, and butter until thoroughly mixed. Next, add the mandarin oranges and juice, and beat the mixture by hand until well incorporated.
- Pour the batter evenly into three 9-inch round cake pans. Bake the cakes in the preheated oven for approximately 20 minutes or until a toothpick inserted in the center of each cake comes out clean.
- While the cakes are baking, prepare the frosting. In a large bowl, combine the Cool Whip and instant pudding mix, stirring until well blended. Drain the canned pineapple and add it to the bowl, mixing until fully incorporated. Refrigerate the frosting mixture until the cakes are cooled.
- Once the cakes are cooled, remove them from the pans and begin assembling the cake. Spread the frosting mixture generously between the layers of the cake and frost the top and sides of the cake.
- Finally, store the Pig Licking Cake in the refrigerator until ready to serve. This will help ensure that the frosting maintains its consistency and the cake stays fresh.
Notes
- For best results, use a high-quality yellow cake mix. You can also make the cake from scratch if you prefer.
- Be sure to thoroughly mix the cake batter to ensure that the mandarin oranges and juice are evenly distributed throughout the cake.
- To prevent the cake from sticking to the pans, grease, and flour the cake pans before pouring in the batter.
- If you don’t have three cake pans, you can bake the cakes in batches, but be sure to clean and re-grease the pans before each batch.
- Allow the cakes to cool completely before frosting them. If the cakes are still warm, the frosting may melt and become runny.
- To make the frosting extra fluffy, chill the Cool Whip and pudding mix in the refrigerator for a few minutes before mixing them together.
- When assembling the cake, be generous with the frosting between the layers and on the top and sides of the cake. This will ensure that every bite is full of flavor.
- For an extra special touch, garnish the top of the cake with additional mandarin oranges or pineapple.
- Store the Pig Licking Cake in the refrigerator until ready to serve. This will help the frosting maintain its consistency and keep the cake fresh.
