Mexican Cream Cake
A moist, flavorful Mexican Cream Cake featuring crushed pineapple and nuts, perfect for celebrations or casual gatherings, offering a sweet, tropical taste with a tender crumb.
Ingredients
Instructions
- Dump all ingredients into a bowl and mix thoroughly.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a lighter version, consider substituting half of the sugar with a natural sweetener like honey or agave. If you prefer a more tropical flavor, try adding shredded coconut or using coconut flour in place of some of the all-purpose flour. Make sure to mix the batter just until combined to keep the cake fluffy. For added texture, use walnuts or pecans in place of the chopped nuts.
Serving Suggestions
This Mexican Cream Cake is wonderful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside fresh fruit for a refreshing contrast. It pairs beautifully with Spicy Cheese Roll-Ups or can be enjoyed as a dessert after a hearty meal featuring Mexican recipes like Spanish Rice In Microwave.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to three months. To reheat, simply place a slice in the microwave for about 15-20 seconds or until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Cream Cake contains roughly 1446 calories, with 23g protein, 234g carbohydrates, and 52g fat. It is an excellent source of vitamin C (54% of the Daily Value), protein (47% of the Daily Value), and potassium (44% of the Daily Value), and a good source of vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I ensure my cake doesn't stick to the pan?
To prevent sticking, thoroughly grease the pan with butter or cooking spray, then dust it with flour. You can also line the bottom with parchment paper for extra assurance. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).