Make the Frosting
- Combine Pineapple and Pudding: In a medium bowl, stir together the crushed pineapple (with juice) and the instant vanilla pudding mix until the mixture begins to thicken slightly. The pudding acts as a stabilizer for the whipped topping and gives the frosting a creamy, pudding-like consistency.
- Fold in the Whipped Topping: Gently fold the Cool Whip into the pineapple-pudding mixture until smooth and fluffy. Avoid overmixing to keep the frosting light and airy.
- Frost the Cake: Once the cake layers are completely cooled, spread a generous layer of frosting over the bottom cake, place the second layer on top (if using rounds), and frost the top and sides. If using a 9×13-inch pan, spread the frosting evenly across the top.
- Chill Before Serving: Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the frosting to set. The longer it chills, the better the flavor and texture become.
Storage and Serving Tips
- Storage: Keep the cake refrigerated in an airtight container for up to 4 days. The cool temperature maintains the whipped topping’s texture and keeps the cake moist.
- Serving: Slice the cake while chilled for clean edges. Serve plain, or garnish with extra mandarin orange segments or a sprinkle of shredded coconut for a festive touch.
- Make-ahead: This cake tastes even better the next day, making it ideal for parties or holidays when you need a dessert that can be made in advance.
With its light, fruity flavor and creamy frosting, Pig Lickin’ Cake is proof that simplicity can be absolutely delicious. One bite of this fluffy, citrus-kissed cake and you’ll understand why it’s a Southern favorite — silly name and all!
