Mexican Fruit Cakes
Mexican Fruit Cakes are moist, sweet treats packed with pineapple and flavored with vanilla, perfect for dessert or snack lovers seeking a tropical, fruity flavor.
Ingredients
Instructions
- Mix the all-purpose flour, sugar, and soda in a bowl.
- Add the crushed pineapple, eggs, and vanilla to the dry ingredients and mix well.
- Stir in pecans if desired.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider mixing in chopped nuts like pecans or walnuts, which enhance the cake's texture. If you're looking for a healthier option, substitute half of the sugar with applesauce or honey. Ensure your crushed pineapple is well-drained to prevent excess moisture, which can affect the cake's consistency. This delightful cake can be enjoyed as part of your favorite Mexican recipes.
Serving Suggestions
Serve the Mexican Fruit Cake warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a refreshing glass of Liquados Mexicanos for a delightful treat. For a complete meal, consider serving it alongside savory dishes like Seven Layer Taco Salad or Mexican Corn Muffins(Reduced-Fat) for a balanced spread.
Storage & Reheating
Store any leftover Mexican Fruit Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you prefer to freeze it, wrap the cake tightly in plastic wrap and place it in a freezer-safe container, where it can last for up to three months. To reheat, simply thaw overnight in the fridge and warm in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Fruit Cakes contains roughly 1158 calories, with 15g protein, 184g carbohydrates, and 11g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (30% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 569mg per serving (25% 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 finely chop it and ensure it's well-drained to avoid excess moisture. Fresh pineapple will add a brighter flavor to the cake, making it a delicious alternative.
How can I make this recipe gluten-free?
To make a gluten-free version of Mexican Fruit Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking soda is also gluten-free, and follow the recipe as written for a delicious result.
Is it possible to add other fruits to the cake?
Absolutely! You can incorporate dried fruits like raisins or chopped dates for added sweetness and texture. Fresh berries can also be a delightful addition, adding a burst of flavor and color to the cake.
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).