Mexican Wedding Cake
A cake with serious flavor!
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.
Since the recipe calls for canned pineapple, this dessert is easily made all year long. Perfect for every occasion from birthdays to barbecues to church potlucks. It’ll be a fan favorite anywhere you take it.
The pineapple and frosting help keep the cake super moist so it can be made ahead of time and still be delightful when served. Whether you’re an experienced baker or just starting your baking journey, this Mexican Wedding cake is easy to whip up at home and impress your friends and family. Give it a try and see just how simple it is!
Mexican Wedding Cake
15m prep time
40m cook time
- 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
- 16 oz cream cheese (2 packages)
- 2 cups powdered sugar
- 1 cup butter (2 sticks), softened
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- In a large bowl, mix together flour, sugar, baking soda, and salt.
- Add eggs and pineapple. Mix until just combined, then fold in the chopped pecans.
- Transfer batter to the prepared dish and bake for 40-45 minutes.
- As cake bakes, mix together the frosting ingredients until smooth.
- Pierce the top of the cooked cake with a fork all over. Pour frosting onto cake while still hot and spread into an even layer.
- Allow cake to cool before serving.
Recipe adapted from Food.com