Mexican Fruit Cake
A moist and flavorful Mexican Fruit Cake featuring pineapple and pecans, perfect for celebrations or a sweet treat. Its tender crumb and fruity richness make it appealing to those who enjoy tropical flavors combined with a classic cake texture. Ideal for gatherings or special occasions.
Ingredients
Instructions
- Mix all cake ingredients at once without beating.
- Pour the mixture into a 13 x 9 x 2-inch baking dish.
- Bake at 350°F for 30 to 35 minutes.
- Allow the cake to cool before icing.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the mixture. You can substitute walnuts for pecans if needed, or use a combination of nuts for added flavor. If you want a bit more sweetness, a tablespoon of vanilla extract would enhance the flavor. This Mexican Fruit Cake is a delightful addition to any gathering, especially when paired with Tex Mex Dip.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a light icing or a dollop of whipped cream. Serve it alongside fresh fruit for a refreshing contrast. It also pairs well with coffee or tea for a delightful afternoon treat. Consider serving it at a gathering with other Mexican recipes for a cohesive theme.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or in the oven at 350°F for 5-10 minutes to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Fruit Cake contains roughly 869 calories, with 16g protein, 182g carbohydrates, and 10g fat. It is an excellent source of iron (33% of the Daily Value), protein (31% of the Daily Value), and calcium (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1573mg per serving (68% of the Daily Value).
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
Can I use fresh pineapple instead of crushed?
Yes, you can use fresh pineapple, but you'll need to crush it and ensure it's finely chopped to maintain the cake's texture. Keep in mind that fresh pineapple may alter the moisture content slightly, so adjust the baking time as necessary.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add some to ensure proper texture. The baking time may vary slightly, so monitor the cake as it bakes.
What is the best way to ice this cake?
For icing, a simple cream cheese frosting complements the flavors wonderfully. You can also use a light glaze made from powdered sugar and lemon juice for a refreshing twist. Allow the cake to cool completely before icing to prevent melting.
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).