Mexican Fruit Cake(No Shortening)
A moist and flavorful Mexican fruit cake featuring crushed pineapple and nuts, perfect for sharing at gatherings or enjoying as a sweet treat anytime.
Ingredients
Instructions
- Put all ingredients in a bowl.
- Stir with a wooden spoon until all ingredients are thoroughly mixed together.
- Pour the batter into a 9 x 13-inch pan.
- Bake in a 350°F oven for 35 to 45 minutes.
Tips & Substitutions
For a moister cake, consider adding 1/2 cup of shredded coconut or swapping some of the flour for almond flour. If you're looking for a lighter option, you can use Greek yogurt instead of margarine. Make sure to sift the flour and baking soda to avoid lumps. This Mexican Fruit Cake can be enhanced with a splash of rum or orange juice for extra flavor.
Serving Suggestions
Serve this Mexican Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. You can also serve it alongside fresh fruit or a light salad for a more balanced meal. Consider complementing it with Joe'S Nachos for a festive gathering.
Storage & Reheating
Store leftover Mexican Fruit Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze slices wrapped in plastic wrap and then foil for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Fruit Cake(No Shortening) contains roughly 2252 calories, with 32g protein, 254g carbohydrates, and 95g fat. It is an excellent source of protein (64% of the Daily Value), iron (58% of the Daily Value), and vitamin C (51% of the Daily Value). Note that it is relatively high in sodium, at 803mg per serving (35% 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 canned?
Yes, you can use fresh pineapple, but you'll need to crush it and add some juice to maintain moisture. Make sure to measure it to match the 20 oz of canned pineapple to keep the cake's texture consistent.
What can I substitute for the cream cheese?
If you're looking for a lighter option, consider using mascarpone cheese or a dairy-free cream cheese alternative. Both will give a similar creamy texture and flavor in the frosting.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend for a good balance of starches and proteins for the best results.
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).