MEXICAN WEDDING CAKE Recipe

Name: MEXICAN WEDDING CAKE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 oz Can Crushed Pineapple; 2 cup Flour; 2 cup Granulated Sugar; 2 tsp Banking Soda; 3 Eggs (beaten until well blended); 1/2 cup Pecans CHOPPED (Optional or use your favorite nut); 8 oz Cream Cheese; 2 cup Powdered Sugar; 1 stick Melted Butter; 1 tsp Vanilla

Servings: persons

20 oz Can Crushed Pineapple
2 cup Flour
2 cup Granulated Sugar
2 tsp Banking Soda
3 Eggs (beaten until well blended)
1/2 cup Pecans CHOPPED (Optional or use your favorite nut)
8 oz Cream Cheese
2 cup Powdered Sugar
1 stick Melted Butter
1 tsp Vanilla

1
PRE HEAT OVEN TO 350F.
2
MIX Pineapple, flour, granulated Sugar, baking soda, eggs, and nuts.
3
WITH WOODEN SPOON.
4
POUR Batter into a prepared cake pan .
5
13x9 pan for 45 minutes (metal pan) or 35 minutes ( glass pan)
6
While baking cake began prepping the icing.
7
BEAT Cream Cheese, Powdered Sugar, Melted Butter, and Vanilla.
8
Cream together till SMOOTH.
9
Frost cake while still pretty warm.
10
WHEN COOL PLACE IN REFRIGERATOR.
11
Also you can make this a layer cake with 2 round cake pans that's my favorite way to eat it!!!
12
!

1510

kcal

Calories

Fat

229

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: 20 oz Can Crushed Pineapple, 2 cup Flour, 2 cup Granulated Sugar, 2 tsp Banking 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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