This Mexican Wedding Cake is a simple yet stunning dessert featuring a moist pineapple cake topped with a luscious cream cheese frosting. A perfect treat for gatherings, holidays, or just because!
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- ½ tsp salt
- 1 (20 oz) can crushed pineapple, undrained
- 2 large eggs
- 1 tsp vanilla extract
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped pecans or walnuts (optional, for garnish)
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add crushed pineapple (with juice), eggs, and vanilla extract to the dry ingredients. Stir until well combined.
- Bake the Cake:
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Make the Frosting:
- In a medium bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing until fluffy. Stir in vanilla extract.
- Frost the Cake:
- Spread the frosting evenly over the cooled cake. Sprinkle with chopped nuts if desired.
- Serve and Enjoy:
- Slice and serve at room temperature or chilled.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Garnish with shredded coconut or maraschino cherries for a festive touch.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Information (per slice, based on 12 slices)
- Calories: 390
- Carbohydrates: 53g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Sugar: 42g
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