Dreamy Mexican Wedding Cake

This moist and tender Dreamy Mexican Wedding Cake is a Southern-style classic with a tropical twist. Bursting with pineapple and pecan flavor, it’s topped with a silky cream cheese frosting that melts in your mouth. Perfect for holidays, potlucks, or just when you want something truly comforting and sweet.

Ingredients for the Cake

• 2 cups flour

• 2 cups white sugar

• 2 large eggs

• 2 teaspoons baking soda

• ½ teaspoon salt

• 1 cup finely chopped pecans

• 1 (16 oz) can crushed pineapple, with juice

Ingredients for the Frosting

• 16 oz (2 packages) cream cheese, at room temperature

• 2 cups powdered sugar, sifted

How to Make Dreamy Mexican Wedding Cake

Step 1: Preheat Your Oven and Prep the Pan
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt until well mixed.

Step 3: Add Eggs and Pineapple
Beat in the eggs, one at a time. Then fold in the crushed pineapple with its juice. Stir until the batter is smooth and evenly blended.

Step 4: Fold in the Pecans
Add the finely chopped pecans and stir gently to distribute them throughout the batter.

Step 5: Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cake
Let the cake cool completely in the pan on a wire rack before frosting.

Step 7: Prepare the Frosting
In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar and continue beating until light and fluffy.

Step 8: Frost the Cake
Spread the frosting evenly over the cooled cake using a spatula.

Step 9: Serve and Enjoy
Cut into squares or slices and serve. Every bite is rich, moist, and perfectly balanced — a dreamy dessert worthy of any celebration.