Mexican Fruit Cake Recipe

Name: Mexican Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; 2 cups sugar; 2 teaspoons baking soda; 2 large eggs; 19 ounces pineapple crushed; 1 cup walnuts; 8 ounces cream cheese; 1/2 cup butter softened; 2 1/4 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup walnuts toasted and chopped

Servings: persons

2 cups flour, all-purpose
2 cups sugar
2 teaspoons baking soda
2 large eggs
19 ounces pineapple crushed
1 cup walnuts
8 ounces cream cheese
1/2 cup butter softened
2 1/4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup walnuts toasted and chopped

1
To make cake:
2
Preheat oven to 350F (180C).
3
Well grease and flour 9 by 13-inch baking pan.
4
Set aside.
5
In a large bowl, add flour, sugar and baking soda, and mix well.
6
Add remaining ingredients and stir with a wooden spatula until well combined.
7
Pour batter into prepared pan and bake for about 35 to 40 minutes until golden and brown on top.
8
Let cool in pan for a while.
9
Frost when it's warm.
10
To make frosting:
11
In large bowl with electric mixer, beat all frosting ingredients on high until smooth and creamy, 3 to 5 minutes.
12
Frost cake while warm.
13
Sprinkle toasted walnuts on top of the frosting.
14
Allow cake to cool completely and icing sets, about 2 hours.
15
Slice and serve.

1693

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups flour, all-purpose, 2 cups sugar, 2 teaspoons baking soda, 2 large eggs, and more.

Yes, Mexican Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Fruit Cake

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