Pat'S Mexican Wedding Cake
A light, fruity dessert with a tender cake texture, infused with crushed pineapple and walnuts, perfect for gatherings and family celebrations.
Ingredients
Instructions
- Mix the flour, sugar, eggs, baking soda, chopped walnuts, and crushed pineapple with juice together.
- Pour the batter into an ungreased 9 x 13-inch pan.
- Bake at 350°F for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before frosting or serving.
Tips & Substitutions
For a lighter texture, consider sifting the flour twice before measuring. If walnuts aren't available, pecans can serve as a delicious substitute. You can also reduce the sugar to 1 3/4 cups for a less sweet version. Adding a teaspoon of vanilla extract can enhance the flavor profile. Be cautious not to overmix the batter to keep the cake fluffy.
Serving Suggestions
Serve Pat's Mexican Wedding Cake dusted with powdered sugar or topped with whipped cream for an extra treat. It pairs beautifully with coffee or tea, making it a perfect afternoon snack. For a festive touch, consider serving it alongside a fruit salad or even a scoop of ice cream. This cake is also great for gatherings and celebrations.
Storage & Reheating
Store any leftover 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, slice pieces and microwave for 10-15 seconds or until warm. This cake is best enjoyed fresh but can still be delightful even after a few days.
Nutrition & Diet Analysis (per serving)
Each serving of Pat'S Mexican Wedding Cake contains roughly 1124 calories, with 21g protein, 168g carbohydrates, and 47g fat. It is an excellent source of vitamin C (61% of the Daily Value), protein (41% of the Daily Value), and dietary fiber (38% of the Daily Value). Note that it is relatively high in sodium, at 1582mg per serving (69% 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 add an equivalent amount of juice to maintain the moisture content. The sweetness and texture may vary slightly, but it will still be delicious.
Is it necessary to frost the cake?
Frosting is optional for this cake as it is moist and flavorful on its own. If you prefer, a simple glaze made from powdered sugar and pineapple juice can enhance its sweetness without overpowering the cake's natural flavors.
Can I make this cake in advance?
Absolutely! This cake actually tastes better after a day as the flavors meld. You can bake it a day or two ahead, store it properly, and serve it when ready. Just ensure it's well covered to keep it moist.
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).