Mexican Wedding Cake

I had never even heard of Mexican Wedding Cake until quite recently, but let me tell you… it was love at first slice. Not to be confused with the powdered sugar Mexican Wedding Cookies, this cake gets its flavor from pineapple and pecans that are folded into a sweet and fruity batter. Once the cake is baked, it’s pierced with holes to allow the decadent cream cheese buttercream frosting to seep in. The results are absolutely delicious.

Making a cake from scratch never fails to impress, and the combination of tangy pineapple, nutty pecans, and rich cream cheese is enough to have everyone coming back for a second slice! There’s no need to tell everyone your secret: that this cake is actually incredibly easy to make.

The cake itself calls for only seven ingredients, most of which are pantry staples. Mix everything up in just one bowl and pop it in the oven! The frosting comes together with the simple trio of cream cheese, powdered sugar, and butter. Pour the frosting over the warm cake and you’re good to go in less than an hour’s time! Can’t beat that.

Why You’ll Love This Recipe

This Mexican Wedding Cake is a delightful treat that combines simplicity with rich flavors. You’ll love how easy it is to prepare, with no fancy techniques required. The moist texture and the unique blend of pineapple and pecans make it a crowd-pleaser. Plus, the cream cheese frosting adds an irresistible creamy finish.

Kitchen Equipment You’ll Need

• Baking dish (9×13 inches)
• Mixing bowls
• Whisk or electric mixer
• Spatula
• Fork
• Oven

Ingredients

Cake

• 2 cups flour
• 2 cups white sugar
• 2 eggs
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup pecans, finely chopped
• 16 oz crushed pineapple with juice

Frosting

• 16 oz cream cheese (2 packages)
• 2 cups powdered sugar
• 1 cup butter (2 sticks), softened

Step-by-Step Instructions

1. Preheat oven to 350 degrees F and grease a 9×13 baking dish.
2. In a large bowl, mix together flour, sugar, baking soda, and salt.
3. Add eggs and pineapple. Mix until just combined, then fold in the chopped pecans.
4. Transfer batter to the prepared dish and bake for 40-45 minutes.
5. As the cake bakes, mix together the frosting ingredients until smooth.
6. Pierce the top of the cooked cake with a fork all over. Pour frosting onto the cake while still hot and spread into an even layer.
7. Allow cake to cool before serving.

Tips for Success

Ensure the cream cheese and butter are softened before making the frosting for a smooth consistency. Be generous when piercing the cake with a fork to allow the frosting to seep in for extra moistness.

Additional Tips or Variations

Consider adding a sprinkle of cinnamon to the batter for a warm, spicy note. You can also top the frosted cake with extra chopped pecans for added crunch.

Nutritional Highlights (Per Serving)

This cake is rich in flavor and indulgent, providing a satisfying dessert option. Note that nutritional content will vary based on portion size and any variations made to the recipe.

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but ensure it’s crushed and retains some juice for moisture.

Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and stored in the refrigerator. Bring to room temperature before serving.

Is there a substitute for pecans?
Walnuts are a great alternative if you prefer or have them on hand.

Conclusion

This Mexican Wedding Cake is a delightful and easy-to-make dessert that’s sure to impress. Whether for a special occasion or just a treat for yourself, give this recipe a try. I’d love to hear how it turns out for you, so feel free to share your experiences and any variations you try!