Mexican Wedding Cake
Mexican Wedding Cake is a delightful, moist dessert that brings together the tropical flavors of crushed pineapple and mandarin oranges, complemented by the crunch of chopped nuts. This cake is perfect for celebrations or as a refreshing treat for any gathering, appealing to those who enjoy fruity and nutty desserts.
Ingredients
Instructions
- Mix all ingredients together.
- Grease a 9 x 13-inch pan and pour mixture in.
- Bake at 350° for 35 to 40 minutes.
- Frost with favorite icing or top with whipped cream.
Tips & Substitutions
For a lighter cake, consider substituting half of the sugar with applesauce or using a sugar alternative. You can also swap out the chopped nuts for shredded coconut for a different texture. Ensure the crushed pineapple is well-drained to avoid excess moisture, which can make the cake dense. This cake pairs well with other Mexican recipes, making it a great dessert for themed gatherings.
Serving Suggestions
Serve slices of the Mexican Wedding Cake with a dollop of whipped cream or a drizzle of your favorite icing for added sweetness. It pairs wonderfully with fresh fruit or a scoop of vanilla ice cream for a delightful dessert experience. This cake is perfect for celebrations and goes well with a side of Avocado Dip or Nicole'S Nachos for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze the cake, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. To reheat, simply thaw in the fridge overnight, then warm it in the oven at 350°F for about 10 minutes for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Wedding Cake contains roughly 258 calories, with 4g protein, 49g carbohydrates, and 6g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 make this cake ahead of time?
Absolutely! This cake keeps well, so you can make it a day or two in advance. Just be sure to store it properly. If you're frosting it, wait until you're ready to serve to apply the icing to keep it fresh. This is especially helpful if you plan to serve it at a gathering.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt per egg. These alternatives will help bind the ingredients while keeping the cake moist. They're great options for those following vegetarian recipes or for anyone with egg allergies.
Can I add more fruit to the cake?
Yes, you can definitely add more fruit! Consider mixing in some chopped fresh strawberries or blueberries for a burst of flavor and additional moisture. Just be cautious not to overload the batter, as too much fruit can affect the cake's texture. A little goes a long way!
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).