Traditional Mexican Wedding Cake


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Pineapple, pecans, and cream cheese- oh my!

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Time needed

30-35 min cooking

Serving Size / Yield

12 servings


  • 2 C. flour
  • 2 tsp. baking soda
  • 20 oz. canned, crushed pineapple, with juice
  • 1 C. chopped pecans, plus extra for garnish
  • 2 C. granulated sugar
  • 2 eggs
  • 8 oz. cream cheese
  • 2 C. powdered sugar
  • 1/2 C. butter
  • 1 tsp. vanilla

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Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan.  Combine flour, baking soda, pineapple and juice, pecans, granulated sugar, and eggs in a medium-sized mixing bowl. Stir until well mixed.  Pour into prepared pan and bake, uncovered, for 30-35 minutes.  For frosting, mix together cream cheese, powdered sugar, butter, and vanilla until well blended.  Let cake cool thoroughly before frosting. Sprinkle with more chopped pecans.

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