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Mexican Wedding Cake

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
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Electric mixer
  • Cooling rack

Ingredients
  

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 9x13-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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