Mexican Wedding Cake
A rich, moist pineapple pecan cake topped with creamy frosting. Sweet, comforting, and perfect for dessert or brunch.
This recipe is American style, dessert, scaled for 12 servings, with 20 min prep and 40 min cook.
Prep: 20 min · Cook: 40 min · Total: 60 min · Serves: 12
Quick cooking notes
- Core ingredients include all-purpose flour, granulated sugar, baking soda, eggs.
- Follow all 10 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 12 servings.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 large eggs (lightly beaten)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup pecans (chopped)
- 0.5 cup butter (softened)
- 225 grams cream cheese (softened)
- 2 cups confectioners' sugar
Instructions
- Preheat oven to 175°C (350°F) and grease a 9x13-inch baking pan.
- In a bowl, mix flour, sugar, and baking soda.
- Stir in pecans.
- Add eggs and crushed pineapple with juice. Mix until combined.
- Pour batter into prepared pan.
- Bake for about 40 minutes until set and golden.
- While cake is still warm, poke holes in the top with a fork.
- Beat cream cheese, butter, and confectioners' sugar until smooth.
- Spread frosting over warm cake.
- Let cool before serving.
Nutrition (per serving)
- Calories: 420
- Protein: 5 g
- Fat: 22 g
- Carbohydrates: 52 g
- Sugar: 34 g
- Sodium: 320 mg
Nutrition values are estimates based on stored ingredient totals and serving size.