Mexican Nut Cake
A moist and flavorful nut cake featuring crushed pineapple and a hint of vanilla, perfect for a sweet snack or dessert that appeals to pineapple and nut lovers.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch pan; do not flour.
- In a mixing bowl, combine the flour, sugar, and soda.
- Add the crushed pineapple, vanilla, and nuts to the dry ingredients and mix well.
- Pour the batter into the prepared pan.
- Bake for 35 minutes at 350°F (175°C).
- Allow the cake to cool before serving.
Tips & Substitutions
For added moisture, consider using crushed bananas instead of some of the sugar. You can also substitute half of the nuts with chocolate chips for a different flavor profile. Ensure your baking soda is fresh for the best rise. If you want a more tropical taste, add shredded coconut or chopped dried fruits. This cake pairs wonderfully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the Mexican Nut Cake plain or top it with whipped cream and a sprinkle of cinnamon for an extra touch. It makes a delightful dessert alongside a slice of The 2 Ounce Margarita for a festive touch. Consider pairing it with Christina'S Guacamole for a unique flavor experience, or enjoy it with a cup of coffee or tea at your next gathering.
Storage & Reheating
Store any leftover Mexican Nut 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. To reheat, just pop it in the microwave for a few seconds or warm it in the oven at 300°F (150°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Nut Cake contains roughly 993 calories, with 15g protein, 146g carbohydrates, and 2g fat. It is an excellent source of vitamin C (51% of the Daily Value), iron (37% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium. It also contributes 9g 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
Can I use a different type of nut in this recipe?
Absolutely! Feel free to use any nuts you prefer, such as walnuts or pecans. Each type will add its unique flavor and texture to the cake. Just make sure to chop them roughly for even distribution throughout the batter.
Is there a way to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the blend's instructions, as some may require additional binding agents. This will allow you to enjoy the cake while adhering to a gluten-free diet.
Can I add frosting to this cake?
While the Mexican Nut Cake is delicious on its own, you can definitely add a light glaze or cream cheese frosting if you prefer. A simple glaze made from powdered sugar and a bit of pineapple juice would complement the flavors perfectly.
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).