You don’t have to be on your way to the altar to enjoy this delicious Mexican wedding cake.
Despite its name, it’s the perfect all-occasion dessert.
It’s rich and buttery, with plenty of tangy pineapple and crunchy nuts in the crumb.
Topped with tangy cream cheese frosting, it’s ideal for special occasions or as an everyday dessert.
Why You’ll Love This Mexican Wedding Cake
Effortless Elegance: This Mexican wedding cake is so simple to make, but it’s gorgeous and delicious.
Surprisingly Tropical: When you look at this cake, you’ll see nuts, frosting, and a moist, fluffy cake. That’s not all there is to it, though! Bite into it, and you’ll discover hidden tropical depths of crushed pineapples.
Make-Ahead Convenience: The pineapples and frosting keep this cake super moist. So moist that you can prepare it a day ahead without sacrificing quality.
Tantalizing Taste: This recipe flawlessly blends tangy pineapple, nutty pecans, and rich cream cheese frosting. The result? Pure Heaven in a cake!
Ingredients
- All-Purpose Flour: The foundation of most good cakes.
- Baking Soda: For rise and lift.
- Granulated Sugar: For sweetness and a tender crumb.
- Crushed Pecans: Add nuttiness and a bit of crunchy texture.
- Large Eggs: To hold everything together and add moisture.
- Crushed Pineapples: The secret ingredient that makes the cake ultra-moist and tropically sweet.
- Cream Cheese: For the tangy, creamy frosting.
- Butter: Adds depth and richness to the frosting.
- Powdered Sugar: To sweeten the frosting and make it smooth and spreadable.
How to Make Mexican Wedding Cake
Like many 9×13 cake recipes, this one has just a few steps.
And since you’ll serve it in the baking pan, you don’t need to worry about fancy decorations.
Here’s how to make it:
1. PREHEAT the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan.
2. WHISK the flour, baking soda, and sugar to combine.
3. BEAT the eggs, then stir in the pineapple (with juices). Mix this into the dry ingredients, along with the pecans.
4. POUR the batter into the baking pan. Bake for approximately 40 minutes or until done. Set aside to cool.
5. BLEND the cream cheese, butter, and powdered sugar until thick and smooth. Spread evenly over the cake.
6. CHILL the cake for 15 minutes to let the frosting set slightly. Then serve and enjoy!
Tips for the Best Mexican Wedding Cake
Before you jump to the recipe card, check out these tips and variations:
- Set cold ingredients out early. The cream cheese and butter should be fully softened to room temperature before use. It’s the key to smooth, lump-free frosting.
- Measure accurately. Use proper measuring techniques for the flour, sugar, and other dry ingredients. (The spoon and level method works best.) Even a slight mismeasurement can throw off the rise and texture.
- Don’t overmix. Mix the wet and dry ingredients by hand with a spatula. Overmixing will make the cake tough and dense.
- Toast the nuts. Before adding them to the batter, toast them in butter over medium-low heat. Doing so will give them a bolder, nuttier flavor.
- Add coconut. Mix shredded coconut into the batter or add it on top. It’ll complement the pineapples and help intensify the tropical taste.
- Use different nuts. Are pecans not your thing? Use crushed walnuts or almonds instead.
How to Store
This cake stores and freezes well. Here’s how:
To Store: Cover the cake tightly using a lidded cake pan or aluminum foil. Refrigerate for up to 5 days.
To Freeze: Wrap the cake (or individual slices) tightly in plastic wrap. Then, wrap them again in aluminum foil. Freeze for up to 3 months; thaw it in the refrigerator overnight before serving.
More Tender Cakes You Have to Try
Lemon Ricotta Cake
Black Magic Cake
Coconut Cake
Strawberry Sheet Cake
Mexican Wedding Cake
9
servings20
40
minutes835
kcalMexican wedding cake is a moist, pineapple-infused sponge topped with rich cream cheese frosting. It’s perfectly sweet and deliciously nutty.
Ingredients
- For the Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 (16 ounce) can crushed pineapple, undrained
1 cup crushed pecans
- For the Cream Cheese Frosting
2 (8 ounce) blocks cream cheese, softened
2 cups powdered sugar
1 cup butter, softened
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan and set aside.
- Make the cake: In a large mixing bowl, combine the flour, baking soda, and granulated sugar. Whisk until well blended.
- In a separate bowl, whisk the eggs until smooth. Add the pineapple and mix to combine.
- Pour the eggs and pineapple into the dry ingredients and stir until mostly combined. Add the crushed pecans and mix just until no streaks of flour remain.
- Pour the batter into the baking dish, spread evenly, then bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
- Make the frosting: In a large bowl, beat the cream cheese and butter until creamy. Slowly blend in the powdered sugar until thick and smooth.
- Spread the cream cheese frosting evenly over the cake, then chill for 15-30 minutes before serving. Enjoy!
Notes
- Mix the wet and dry ingredients by hand with a spatula. Overmixing will make the cake tough and dense.
- The cream cheese and butter should be fully softened to room temperature before use. It’s the key to smooth, lump-free frosting.
