Mexican Wedding Cake

 

Mexican Wedding Cake

Ingredients

For the Cake

2 cups all-purpose flour

2 cups granulated sugar

2 large eggs

2 teaspoons baking soda

½ teaspoon fine salt

1 cup finely chopped pecans

16 ounces crushed pineapple (with juice included)

For the Frosting

16 ounces cream cheese (2 blocks), softened

2 cups confectioners’ (powdered) sugar

1 cup unsalted butter (2 sticks), softened

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

Mix the dry ingredients

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Stir until everything is evenly blended.

Add wet ingredients

Add the eggs and the crushed pineapple (with its juice) into the bowl. Mix gently until just combined—avoid overmixing.

Incorporate the pecans

Fold in the finely chopped pecans, making sure they are evenly distributed throughout the batter.

Bake the cake

Pour the batter into the prepared baking dish and spread it evenly. Bake for 40–45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.

Prepare the frosting

While the cake is baking, beat together the cream cheese, powdered sugar, and softened butter until smooth and creamy.

Frost the cake while warm

Once the cake is done, use a fork to poke holes all over the top. Immediately spread the frosting over the hot cake, allowing it to melt slightly and seep into the holes.

Cool and serve

Let the cake cool completely before slicing and serving for the best texture and flavor.