Decadent Mexican Wedding Cake

This luscious and ultra-moist Dreamy Mexican Wedding Cake is filled with sweet pineapple and nutty pecans, then topped with a silky cream cheese frosting that makes every bite unforgettable.

Dreamy Mexican Wedding Cake Recipe

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Cake Ingredients

Ingredient	Amount
All-purpose flour	2 cups
Granulated sugar	2 cups
Large eggs	2
Baking soda	2 teaspoons
Salt	1/2 teaspoon
Pecans, finely chopped	1 cup
Crushed pineapple with juice	16 oz

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Frosting Ingredients

Ingredient	Amount
Cream cheese, room temperature	16 oz (2 packages)
Powdered sugar, sifted	2 cups

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Instructions

Step 1 – Heat Oven & Prepare Pan

Set your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch pan, or line it with parchment to make removal effortless.

Step 2 – Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, and salt until well blended.

Step 3 – Add Eggs & Pineapple

Mix in the eggs one at a time, then gently stir in the crushed pineapple, juice included, until the batter becomes smooth.

Step 4 – Mix in the Pecans

Fold the chopped pecans into the batter so they’re evenly distributed.

Step 5 – Bake

Pour the batter into the prepared pan, spreading it out evenly. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6 – Cool the Cake

Let the cake cool completely in the pan on a wire rack before adding the frosting.

Step 7 – Prepare Frosting

While the cake cools, beat the cream cheese until smooth. Add the sifted powdered sugar gradually, mixing until thick, creamy, and spreadable.

Step 8 – Frost

Once the cake is fully cooled, spread the cream cheese frosting across the top in an even layer.

Step 9 – Serve

Slice into squares or rectangles and enjoy this indulgent, flavor-packed dessert!