Mexican Wedding Cake
Mexican Wedding Cake prepared with crushed pineapple, pecans, eggs, and flour, then topped with a smooth cream cheese frosting poured over the warm cake for exceptional moisture and flavor.
Print
Pin
Servings: 12
Ingredients
Cake
- 2 c all-purpose flour
- 2 c granulated sugar
- 2 large eggs
- 2 tsp baking soda
- ½ tsp salt
- 1 c pecans finely chopped
- 16 oz crushed pineapple undrained
Frosting
- 16 oz cream cheese 2 packages, softened
- 2 c powdered sugar
- 1 c unsalted butter 2 sticks, softened
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Mix Dry Ingredients
- In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Stir until evenly blended.
Add Wet Ingredients
- Add the eggs and crushed pineapple, including the juice, to the dry ingredients. Mix just until combined.
Incorporate Pecans
- Gently fold in the finely chopped pecans until evenly distributed throughout the batter.
Bake the Cake
- Transfer the batter to the prepared baking dish and spread evenly. Bake for 40–45 minutes, or until the top is set and lightly golden.
Prepare the Frosting
- While the cake is baking, beat the cream cheese, butter, and powdered sugar together until smooth and creamy.
Frost the Cake
- Remove the cake from the oven and immediately pierce the surface evenly with a fork. Pour the frosting over the hot cake and spread into an even layer, allowing it to melt into the cake.
Cool and Serve
- Allow the cake to cool completely before slicing and serving.
Notes
To make this Mexican Wedding Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Confirm that the baking soda and powdered sugar are certified gluten-free.