Why You’ll Love This Mexican Wedding Cake Recipe
If you’re looking for a cake that’s both delicious and unique, you’ll love this Mexican Wedding Cake recipe. It’s rich and moist, thanks to the crushed pineapple, which adds a delightful sweetness.
The pecans give it a satisfying crunch, while the cream cheese icing elevates it to a whole new level of indulgence. What I adore most is how easy it’s to make! You won’t need any fancy techniques or hard-to-find ingredients.
Plus, it’s perfect for celebrations or just a cozy afternoon treat. Trust me, once you try it, you’ll want to bake it again and again!
Ingredients of Mexican Wedding Cake
When it comes to whipping up a delightful treat, the ingredients for Mexican Wedding Cake are the stars of the show. This cake is a perfect blend of sweet, creamy, and nutty flavors, making it a favorite at parties and family gatherings. Trust me, you won’t need to be a baking pro to pull this off. Just gather the ingredients and let’s plunge into this culinary adventure.
Here’s what you’ll need:
- 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
- 2 (8-ounce) packages softened cream cheese
- 2 cups confectioners’ sugar
- 1 cup softened butter or margarine
Now, a quick note about those ingredients: the crushed pineapple really adds a moistness that you just can’t beat—no dry cake here.
And the pecans? They bring a delightful crunch that complements the soft cake perfectly. If you’re not a fan of nuts, you can skip them, but I’d encourage you not to. It’s like taking the fun out of a party.
Also, make sure that your cream cheese is softened before you try to mix it; nobody wants lumpy frosting, right?
And hey, if you happen to have a sweet tooth, feel free to add a bit more confectioners’ sugar to your icing. Can you ever really have too much frosting? I think not.
How to Make Mexican Wedding Cake
Making a Mexican Wedding Cake is a delightful experience that will leave your kitchen smelling heavenly and your taste buds dancing. First things first, grab a large mixing bowl and sift together 2 cups of all-purpose flour, 2 teaspoons of baking soda, and 2 cups of granulated sugar. This will guarantee that your cake has a light and airy texture, which is exactly what we want.
Now, toss in 1 cup of crushed pecans—these little guys will add that perfect crunch and nutty flavor to every bite. Next, it’s time for the wet ingredients. Add in 2 slightly beaten eggs and the star of the show, 1 (16-ounce) can of crushed pineapple (juice and all). Trust me, that pineapple will keep the cake moist and delicious.
Once you’ve got that batter all mixed up, it’s time to pour it into a greased and floured 9×13 cake pan. You’re going to bake it at 350 degrees for about 40 minutes. Now, don’t be alarmed if it comes out a little dark—that’s just the caramelization doing its thing.
While the cake is baking, you can prepare the icing. In a separate bowl, mix together 2 (8-ounce) packages of softened cream cheese and 2 cups of confectioners’ sugar with 1 cup of softened butter (or margarine, if that’s your jam). It’s super important to mix this until it’s smooth; nobody wants a lumpy frosting situation.
When the cake comes out of the oven, take a fork and poke holes all over the top. This is where your icing will seep in, creating a deliciously sweet surprise. Spread that creamy frosting over the warm cake, letting it melt into the holes you just made.
Once it’s cooled down a bit, you can slice it up and serve. Honestly, it’s so good, you might end up having a slice for breakfast. Who could resist? Enjoy your baking adventure and remember, the messier the kitchen, the more love went into it.
Mexican Wedding Cake Substitutions & Variations
After whipping up a delicious Mexican Wedding Cake, you might want to explore some exciting substitutions and variations to make it your own.
For a nut-free version, swap out pecans for sunflower seeds or skip them entirely. If you’re craving a tropical twist, add shredded coconut to the batter. You can also replace the crushed pineapple with mashed bananas for a different flavor profile.
For the icing, consider using Greek yogurt instead of cream cheese for a tangy kick. Experimenting with spices like cinnamon or nutmeg can also add warmth.
Don’t be afraid to get creative; the possibilities are endless!
What to Serve with Mexican Wedding Cake
Serving Mexican Wedding Cake is a delightful experience, and I’ve found that pairing it with certain accompaniments can elevate the flavors even more.
A scoop of vanilla ice cream adds a creamy contrast, while fresh berries bring a burst of tartness that balances the sweetness. I also love serving it with a dollop of whipped cream for added richness.
For drinks, a strong cup of coffee or a light, fruity iced tea complements the cake perfectly. If you want a festive touch, consider a sparkling lemonade, which refreshes your palate and enhances the cake’s tropical notes.
Enjoy experimenting with these pairings!
Additional Tips & Notes
When enjoying Mexican Wedding Cake and its delightful pairings, a few tips can enhance your baking experience.
First, verify your ingredients, like cream cheese and butter, are at room temperature for smoother mixing. I recommend using fresh pecans for the best flavor and crunch.
Don’t skip the step of poking holes in the cake; it allows the icing to seep in, creating a moist texture. If you prefer a sweeter touch, feel free to increase the confectioners’ sugar in the icing.
Finally, let the cake cool completely before slicing—it’ll hold its shape better and be easier to serve. Enjoy every bite!