Mexican Wedding Cake(Do Not Use Mixer)
A moist, flavorful cake with pineapple and pecans, topped with sweet frosting. Perfect for celebrations or dessert, offering tropical flavors and a melt-in-your-mouth texture.
Ingredients
Instructions
- In a mixing bowl, stir together the flour, sugar, salt, and baking soda.
- Add crushed pineapple, eggs, vanilla, and 1 cup chopped pecans to the mixture and combine.
- Pour the batter into a greased and floured 15 x 11 inch sheet cake pan.
- Bake at 350°F for 30 to 40 minutes until cooked through.
- Allow the cake to cool slightly.
- Frost the cake with the cream cheese frosting made from softened cream cheese, butter, and powdered sugar.
Tips & Substitutions
For a lighter cake, consider using half the amount of sugar or substituting it with a natural sweetener like honey or agave syrup. If you prefer a nut-free version, you can omit the pecans entirely. Make sure to drain the crushed pineapple well to avoid a soggy batter. Stir gently to keep the cake light and fluffy, avoiding over-mixing.
Serving Suggestions
This cake is delicious on its own, but for a special touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. Consider serving it alongside a fresh fruit salad for a refreshing contrast, or enjoy it after a hearty meal featuring dishes like Spinach And Bean Burrito.
Storage & Reheating
Store any leftover Mexican Wedding Cake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap slices tightly in plastic wrap and place them in a freezer-safe bag, where they can last for up to 3 months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Wedding Cake(Do Not Use Mixer) contains roughly 590 calories, with 4g protein, 65g carbohydrates, and 25g fat. It is a good source of vitamin C (16% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 622mg per serving (27% 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 finely chop it and drain any excess juice. This will help maintain the right texture in the cake. Fresh pineapple will give a brighter flavor, so it’s a great alternative if you prefer it.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just allow it to cool completely, frost it, and store it in the refrigerator. This also allows the flavors to meld together, enhancing the taste when served.
What can I use instead of cream cheese for the frosting?
If you're looking for a dairy-free option, you can use a vegan cream cheese alternative or a simple buttercream made with vegan butter and powdered sugar. You could also try a whipped coconut cream for a lighter frosting that still has a nice texture.
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).