“I’ve had to make this cake for 3 different occasions this month, because my extended family cannot get enough of it!”
This Mexican Wedding Cake is a moist and flavorful cake with a unique texture thanks to the crushed pineapple and chopped pecans. Topped with a creamy cream cheese frosting, it’s a delightful dessert for any occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| White sugar | 2 cups |
| Eggs | 2 |
| Baking soda | 2 teaspoons |
| Salt | ½ teaspoon |
| Pecans, finely chopped | 1 cup |
| Crushed pineapple (with juice) | 16 oz can |
Frosting Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 16 oz (2 packages) |
| Powdered sugar | 2 cups |
| Butter, softened | 1 cup (2 sticks) |
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the all-purpose flour, white sugar, baking soda, and salt.
- Add the eggs and crushed pineapple (including the juice) to the dry ingredients. Mix until just combined.
- Fold in the finely chopped pecans.
- Pour the batter into the prepared baking dish.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a separate bowl, combine the softened cream cheese, powdered sugar, and softened butter.
- Mix the frosting ingredients until smooth and creamy.
- Once the cake is done baking, remove it from the oven.
- Immediately pierce the top of the hot cake all over with a fork.
- Pour the cream cheese frosting over the hot cake and spread it evenly.
- Allow the cake to cool completely before slicing and serving.
