Mexican Wedding Cake
Mexican Wedding Cake - super simple homemade cake with only 6 ingredients but full of flavor with crushed pineapple and cream cheese frosting.
Servings 20 servings
Ingredients
For the Cake
- 2 cups all purpose flour
- 2 cups granulated white sugar
- 2 large eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 16 ounce crushed pineapple + the juice
For the Frosting
- 8 ounces cream cheese softened to room temp
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat oven to 350 degrees F. Spray a 9″ x 13″ pan with non-stick spray and set aside.
- In a large bowl, add the flour, sugar, eggs, baking soda, vanilla, and pineapple & juice and mix by hand with a wooden spoon until well combined.2 cups all purpose flour, 2 cups granulated white sugar, 2 large eggs, 2 teaspoons baking soda, 2 teaspoons vanilla extract, 16 ounce crushed pineapple
- Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool on a wire rack before frosting.
For the Frosting
- Add the softened cream cheese, sugar, and vanilla to a large bowl and beat well until fully combined.8 ounces cream cheese, 1 cup granulated white sugar, 1 teaspoon vanilla extract
- Frost cake once cooled.
Notes
- Store covered for 3 days at room temperature or up to a week in the fridge.
- Possible mix-ins or toppings: pecans, walnuts, or coconut.
- Top with sprinkles to jazz it up.
Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 44g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 153mg | Potassium: 63mg | Fiber: 1g | Sugar: 34g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
