This moist and tender Dreamy Mexican Wedding Cake is bursting with pineapple and pecan flavor, finished with a smooth, creamy cream cheese frosting that takes it to the next level.
Dreamy Mexican Wedding Cake Recipe
Cake Ingredients
Ingredient Amount
All-purpose flour 2 cups
Granulated sugar 2 cups
Large eggs 2
Baking soda 2 teaspoons
Salt 1/2 teaspoon
Pecans, finely chopped 1 cup
Crushed pineapple with juice 16 oz
Frosting Ingredients
Ingredient Amount
Cream cheese, room temperature 16 oz (2 packages)
Powdered sugar, sifted 2 cups
Instructions
Step 1 – Preheat and Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
Step 2 – Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
Step 3 – Add Eggs and Pineapple
Beat in the eggs one at a time, then fold in the crushed pineapple along with its juice. Mix until smooth and uniform.
Step 4 – Fold in Pecans
Gently stir in the chopped pecans until evenly distributed.
Step 5 – Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
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