Mexican Wedding Cake Recipe

Name: Mexican Wedding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2 eggs; 2 teaspoons baking soda; 1 cup crushed pecans; 1 (16 ounce) can crushed pineapple; Icing; 2 (8 ounce) packages soften cream cheese; 2 cups confectioners' sugar; 1 cup of softened butter or 1 cup margarine

Servings: persons

2 cups all-purpose flour
2 cups granulated sugar
2 eggs
2 teaspoons baking soda
1 cup crushed pecans
1 (16 ounce) can crushed pineapple
Icing
2 (8 ounce) packages soften cream cheese
2 cups confectioners' sugar
1 cup of softened butter or 1 cup margarine

1
SIFT TOGETHER flour, soda, and sugar, and then add pecans.
2
Next add slightly beaten eggs and the crushed Pineapples.
3
Pour batter into a 9x13 cake pan that has been greased and flour.
4
Bake 40 minutes at 350 degrees; cake will be dark.
5
While cake is still hot, using a fork punch holes in top of cake.
6
Mix icing with mixer until smooth and spread on cake while it is still hot!
7
Let cake cool and serve.
8
Enjoy!

1843

kcal

Calories

Fat

256

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 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups granulated sugar, 2 eggs, 2 teaspoons baking soda, and more.

Yes, Mexican Wedding 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 Wedding Cake

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