Mexican Wedding Cake Recipe π°π
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Description:
This delightful Mexican Wedding Cake is a versatile treat perfect for any time of day. Whether for breakfast, brunch, or dessert, its rich and sweet flavors with a hint of fruity goodness make it a crowd-pleaser. Pair it with a steaming cup of coffee for a truly satisfying experience!
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs, slightly beaten
- 2 teaspoons baking soda
- 1 cup pecans, chopped
- 1 cup crushed pineapple (drained)
- 2 cups cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup butter or margarine, softened
Instructions:
| Step | Instruction |
|---|---|
| 1 | Preheat your oven to 350Β°F (175Β°C). Grease and flour a 9×13 inch cake pan. |
| 2 | Sift together the flour, baking soda, and granulated sugar in a large mixing bowl. |
| 3 | Add the chopped pecans to the dry ingredients and mix well. |
| 4 | Incorporate the slightly beaten eggs and crushed pineapple into the dry mixture. Stir until well combined. |
| 5 | Pour the batter into the prepared cake pan, spreading it evenly. |
| 6 | Bake in the preheated oven for approximately 40 minutes, or until the cake is dark golden brown and a toothpick inserted into the center comes out clean. |
| 7 | While the cake is still hot, use a fork to poke holes all over the top of the cake. This will allow the icing to penetrate and infuse the cake with flavor. |
| 8 | Prepare the icing by mixing together the softened cream cheese, confectioners’ sugar, and softened butter until smooth and creamy. |
| 9 | Spread the icing evenly over the hot cake while it’s still in the pan. Allow the cake to cool completely before serving. |
| 10 | Serve slices of this delicious Mexican Wedding Cake and enjoy the delightful flavors with your loved ones! |
Nutrition Facts (per serving):
- Calories: 647.9
- Fat Content: 36.1g
- Saturated Fat Content: 18.9g
- Cholesterol Content: 117.5mg
- Sodium Content: 443.3mg
- Carbohydrate Content: 77.4g
- Fiber Content: 1.7g
- Sugar Content: 58.9g
- Protein Content: 7.2g
Keywords:
Dessert, Pineapple, Tropical Fruits, Fruit, Southwestern U.S., Mexican, Less than 60 Minutes, Oven
Tips:
- For added flavor, try sprinkling shredded coconut over the icing before serving.
- Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the microwave for a few seconds before serving to regain their moistness.
This Mexican Wedding Cake recipe is sure to become a family favorite for any occasion. With its moist texture, tropical flavors, and creamy icing, it’s a true delight for the taste buds. Enjoy making and sharing this delightful dessert with your loved ones! π
