Moist Mexican Wedding Cake with pineapple and cream cheese frosting — one-bowl sheet cake, no butter or oil. Easy, crowd-pleasing, make-ahead dessert.

Meet the Mexican Wedding Cake that steals the show at potlucks, family dinners, and yes, actual weddings. This old-fashioned pineapple cake (often called Mexican wedding sheet cake) is tender, ultra-moist, and crowned with tangy cream cheese frosting. It’s the easy one-bowl cake you bake when you want a guaranteed hit without breaking a sweat. Whether you know it as Mexican wedding cake, pineapple spice cake, or the cousin of hummingbird cake, this recipe delivers flavor, nostalgia, and weeknight convenience. Ready to discover the magic of a no-butter, no-oil cake that still tastes like a celebration?

Ingredient Notes

Before you shop: Here’s what makes this traditional Mexican wedding cake recipe ultra-reliable (and what not to skip). We’re keeping amounts below out of the way so you can focus on what each ingredient does.

• Crushed pineapple (with juice): The star of this pineapple cake. Do not drain — the juice replaces oil/butter for moisture.
• Granulated sugar: Sweetens and helps the crumb stay soft; you can reduce slightly if you prefer.
• Eggs (room temp): Bind the batter and add richness. Room temperature helps everything mix smoothly.
• All-purpose flour: Classic structure. A 1:1 gluten-free flour blend works well if needed.
• Baking soda (not powder): Reacts with acidic pineapple for lift and a tender crumb.
• Cinnamon + pinch of nutmeg (optional): Warm spice notes that make this taste like a festive, old-fashioned dessert.
• Fine sea salt: Balances sweetness and brightens flavor.
• Vanilla extract: Rounds out the pineapple and spice.
• Pecans or walnuts (optional): For crunch and a classic Mexican wedding cake vibe; toast for extra depth.
• Unsweetened shredded coconut (optional): Adds texture and tropical notes; great if you love coconut-pineapple cakes.
• Cream cheese (block, full-fat): For frosting; the block style sets up best.
• Unsalted butter (room temp): Adds silkiness to the frosting and helps it hold.
• Confectioners’ sugar: Sweetens and stabilizes the cream cheese frosting.
• Vanilla + pinch of salt: Essential for a balanced, bakery-style frosting.
• Fresh lemon juice (optional): A few drops brighten and cut richness — highly recommended.

How To Make Mexican Wedding Cake

Your game plan: This easy one-bowl Mexican wedding sheet cake mixes by hand and bakes up plush with crackly edges. Follow these steps for a foolproof crumb and swoon-worthy frosting.

1. Preheat and prep: Heat oven to 350°F (175°C). Grease a 9×13 metal pan and line with a parchment sling for easy lifting.
2. Whisk the wet + sugar: In a large bowl, whisk sugar and eggs until smooth and slightly paler, 30–60 seconds.
3. Add the pineapple: Stir in crushed pineapple with all its juice and the vanilla. Don’t drain — that moisture is everything.
4. Sift the dry: Over the bowl, sift flour, baking soda, cinnamon, and salt. Sifting prevents clumps and overmixing.
5. Combine gently: Fold just until no dry streaks remain. The batter will be thick and speckled — that’s perfect.
6. Fold in extras: Add chopped pecans/walnuts and/or shredded coconut if using. No mixer needed.
7. Bake: Spread batter into the pan and bake 28–35 minutes, until the center springs back and a toothpick has a few moist crumbs.
8. Cool completely: Place pan on a rack and cool fully. Warm cake will melt frosting — patience pays off.
9. Make the frosting: Beat softened cream cheese and butter until creamy. Add confectioners’ sugar gradually, then vanilla, salt, and a whisper of lemon juice.
10. Frost and finish: Spread frosting over cooled cake. Garnish with extra pecans or toasted coconut for that bakery look.
11. Chill and slice: Chill 20–30 minutes for cleaner slices, or serve at room temp for the softest bite.

Pro Tips

• Weigh your flour: If you can, use a scale. Otherwise, fluff, spoon, and level — heavy-handed flour = dense cake.
• Don’t drain the pineapple: That juice is your moisture and lift. It’s a moist Mexican wedding cake because of it.
• Check doneness smartly: An internal temp around 205–210°F (96–99°C) means the crumb is set but still tender.
• Toast the nuts: 350°F for 6–8 minutes until fragrant. Cools fast and makes the flavor pop.
• Glass vs. metal pans: Glass bakes slower; add 3–5 minutes and watch those edges.
• High altitude: Reduce baking soda by 1/8 tsp and sugar by 1–2 tbsp; bake slightly longer.
• Cupcake conversion: Bake 18–22 minutes; a cookie scoop makes portioning easy.
• Layer cake option: Divide into two 8-inch rounds; bake 22–26 minutes and double the frosting.

Storage & Reheating Options

Keep it fresh: Cream cheese frosting likes it cool, and this pineapple sheet cake stays moist for days.

• Room temp (short term): Unfrosted cake can sit covered up to 24 hours.
• Refrigerate (best for frosted): Cover and chill up to 5 days. Flavor improves on day two.
• Freeze slices: Wrap individually and freeze up to 2 months. Thaw overnight in the fridge.
• Revive the crumb: Let slices stand at room temp 20–30 minutes before serving for the softest texture.
• Travel tip: Chill before transporting so the frosting sets and slices clean.

Variations & Substitutions

Make it your way: This Mexican wedding cake recipe is incredibly forgiving. Try these twists to match your pantry, cravings, or dietary needs.

• Gluten-free Mexican wedding cake: Use a 1:1 GF baking flour with xanthan gum; rest batter 10 minutes before baking.
• Dairy-free frosting: Swap vegan cream cheese and plant butter; add a tablespoon of coconut cream if you want extra body.
• Vegan option: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use dairy-free frosting.
• Nut-free: Skip the nuts and add extra coconut or sunflower seeds for texture.
• Coconut-lime vibe: Add 1/2 cup shredded coconut to the batter and finish frosting with lime zest.
• Hummingbird-adjacent: Fold in 1 mashed ripe banana and a pinch of clove for deeper warmth.
• Spice it up: Add 1/4 tsp ground ginger or cardamom for a sophisticated twist.
• Rum-kissed: Brush cooled cake lightly with spiced rum before frosting for an adults-only dessert.
• Lower sugar: Reduce granulated sugar by 1/4 cup; frosting can also be dialed back by 1/2 cup confectioners’ sugar.
• Different pans: 9-inch square = thicker, bake longer; jelly roll pan = thinner, bake shorter and spread less frosting.

Final slice: If you’re after an easy Mexican wedding cake that tastes like a bake-sale legend and a wedding dessert had a very delicious baby, this is it. Soft, cinnamon-kissed, pineapple-sweet, and finished with tangy cream cheese frosting — it’s the one-bowl wonder that never lets me down. Pair it with coffee, bring it to the block party, or eat a chilled piece at midnight. No judgment.

FAQ

Mexican Wedding Cake

Moist Mexican Wedding Cake with pineapple and cream cheese frosting — one-bowl sheet cake, no butter or oil. Easy, crowd-pleasing, make-ahead dessert.

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Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, Mexican wedding cake, pineapple cake, sheet cake

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12 servings

Cook ModePrevent your screen from going dark

Equipment

• ▢
  9×13-inch baking pan
• ▢
  Mixing bowls
• ▢
  Whisk
• ▢
  Rubber spatula
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  Electric mixer
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  Cooling rack

Ingredients

  

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Cake

• ▢ 2 cups all-purpose flour
• ▢ 2 cups granulated sugar
• ▢ 2 tsp baking soda
• ▢ 1/2 tsp kosher salt
• ▢ 2 large eggs room temperature
• ▢ 1 tsp vanilla extract
• ▢ 20 oz crushed pineapple, undrained use the juice

Cream Cheese Frosting

• ▢ 8 oz cream cheese, softened
• ▢ 1/2 cup unsalted butter, softened
• ▢ 2 cups powdered sugar sift if lumpy
• ▢ 1 tsp vanilla extract
• ▢ 1 cup pecans, finely chopped for topping; toast for extra flavor

Instructions

• Preheat oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment, leaving overhang for easy removal.
• In a large bowl, whisk together flour, sugar, baking soda, and salt.
• Add eggs, vanilla, and the entire can of crushed pineapple with its juices. Stir with a spatula until no dry spots remain; the batter will be thick and slightly chunky.
• Scrape the batter into the prepared pan and smooth the top. Bake until golden and a toothpick inserted in the center comes out clean, 28–35 minutes.
• Place the pan on a rack and let the cake cool completely, about 30–40 minutes, before frosting.
• For the frosting: In a mixing bowl, beat cream cheese and butter with an electric mixer until creamy and lump-free, 1–2 minutes.
• Beat in powdered sugar and vanilla on low until incorporated, then on medium until fluffy, about 1 minute.
• Spread frosting over the cooled cake. Sprinkle evenly with chopped pecans. Chill 15 minutes to set, then slice and serve.

Notes

Toast pecans in a 350°F oven for 6–8 minutes for deeper flavor. For a tangier frosting, add a pinch of salt or a squeeze of lemon. Store covered in the refrigerator for up to 4 days; bring slices to room temperature before serving. The unfrosted cake freezes well for up to 2 months—wrap tightly and thaw before frosting.

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P.S. for my fellow dessert fans: If you love festive bakes like this traditional Mexican wedding cake, you’ll also swoon for related favorites on the site — try a search for tres leches, browse ideas with cream cheese frosting, peek at sheet cakes, or find more pecan bakes for your next party.