Dreamy Mexican Wedding
This moist and tender Dreamy Mexican Wedding Cake features a rich pineapple and pecan flavor, topped with a luscious, creamy cream cheese frosting.
ADVERTISEMENT
Dreamy Mexican Wedding Cake
Ingredients for Cake
| INGREDIENT | QUANTITY |
| Flour | 2 cups |
| White 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 |
Ingredients for Frosting:
| INGREDIENT | QUANTITY |
| Cream cheese, at room temperature | 16 oz (2 packages) |
| Powdered sugar, sifted | 2 cups |
How To Make Dreamy Mexican Wedding Cake:
- Step 1: Preheat Your Oven 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 easier removal.
- Step 2: Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups flour, 2 cups white sugar, 2 teaspoons baking soda, and 1/2 teaspoon salt.
- Step 3: Add Eggs and Pineapple: Beat in the 2 large eggs one at a time until combined. Afterward, fold in the 16 oz crushed pineapple along with its juice. Mix until the batter reaches a uniform consistency.
- Step 4: Fold in Pecans: Gently stir in the 1 cup finely chopped pecans.
- Step 5: Bake the Cake: Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Step 6: Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
- Step 7: Prepare the Frosting: While the cake cools, prepare the frosting. In a medium bowl, beat the 16 oz cream cheese until smooth. Gradually add the 2 cups sifted powdered sugar and continue beating until the mixture is creamy and spreadable.
- Step 8: Frost the Cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Step 9: Serve and Enjoy: Cut the cake into squares or slices and serve.
