Decadent Mexican Wedding Cake
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.
Step 6 – Cool
Let the cake cool completely in the pan on a wire rack before frosting.
Step 7 – Make Frosting
While the cake cools, beat the cream cheese in a medium bowl until smooth. Gradually add the sifted powdered sugar and continue mixing until creamy and spreadable.
Step 8 – Frost the Cake
Once cooled, spread the cream cheese frosting evenly over the top of the cake.
Step 9 – Serve and Enjoy
Cut into squares or slices and serve. Enjoy every bite of this rich, flavorful treat!
