Mexican Lake
A moist and nutty pineapple cake with a tender crumb, perfect for dessert or tea time, combining fruity sweetness with crunchy nuts for a satisfying treat.
Ingredients
Instructions
- Combine flour, sugar, salt, and chopped nuts in a mixing bowl.
- Set the dry mixture aside.
- Mix together the crushed pineapple and baking soda in a separate bowl.
- Allow the mixture to fizzle and stop bubbling.
- Pour the pineapple and baking soda mixture into the dry ingredients and mix well.
- Add the chopped nuts into the batter.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a nuttier flavor, toast the chopped nuts before adding them to the batter. If you're looking for a gluten-free option, substitute the flour with a gluten-free blend. You can also experiment with different nuts such as walnuts or pecans. Adding a teaspoon of vanilla extract can enhance the flavor profile, making it reminiscent of a Boiled Cake(Old Family Recipe).
Serving Suggestions
This dessert is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Pairing it with a fresh fruit salad or a scoop of sorbet can balance the sweetness. It’s a great addition to any gathering, similar to the American recipes like Luann'S Dessert.
Storage & Reheating
Store any leftover Mexican Lake in an airtight container at room temperature for up to 3 days. For longer storage, place it in the refrigerator where it can last for about a week. To reheat, simply warm individual pieces in the microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Lake contains roughly 533 calories, with 8g protein, 92g carbohydrates, and 19g fat. It is an excellent source of vitamin C (60% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2212mg per serving (96% 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 make sure to crush it well and measure out 20 ounces. Keep in mind that the moisture content might vary slightly, so adjust the baking time if necessary.
What can I substitute for the nuts if someone has an allergy?
If nut allergies are a concern, you can omit the nuts entirely or replace them with seeds such as sunflower seeds or pumpkin seeds for added crunch without the allergens.
Can this recipe be made vegan?
Yes, to make this recipe vegan, substitute the baking soda with a vegan-friendly alternative and make sure your crushed pineapple is free from any added sugars or preservatives. It’s a versatile recipe that easily accommodates vegan recipes.
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).