Total Time
55mins
Prep 10 mins
Cook 45 mins

This cake was actually dubbed "Mexican Wedding Cake", by a family member who used to bring it to family get togethers. I dont think that its an actual mexican recipe, but..Nevertheless it's a scrumptious one.

Ingredients Nutrition

Directions

  1. Mix all ingredients well with a mixer until smooth.
  2. Bake in ungreased 9x13 pan at 350 for 35-45 minutes or until golden.
  3. Let cool.
  4. To make frosting mix all ingredients with a mixer 2 to 3 minutes on low.
  5. Then beat on high for 3 to 4 minutes until creamy.
  6. Frost.
  7. Then enjoy!
Most Helpful

I had some canned crushed pineapple to use and tried this recipe, brought it to my MIL and some to my mom's for 4th of July and got so many compliments. I made it almost as directed except I added about 1/4 teaspoon of cinnamon and almond flavoring to the batter and frosted it with a rum glaze (1 cup powdered sugar, 2T melted butter, 2T lemon juice and 1T rum). I poured the glaze over the cake while still warm but not hot. Thank you for the delicious recipe. Oh, maybe next time I think I will add a little coconut flakes to the batter too, yummy!

Take a Letter Maria July 05, 2005

I must have done something really wrong... twice, that is why I am not rating this recipe. The only changes I made: I added 1 tea. coconut extract along with the 1 tea. vanilla, I added the 1/4 c. flaked coconut (as someone else had suggested and I made them as cupcakes. The texture was gross and spongy. I cannot figure out what went wrong, both times. Once I added the coconut, the other time I did not. really want to have a Pineapple Cupcake recipe... I love pineapple!! Thx.

IloveCuppycakes! September 28, 2008

A very easy recipe!! Good flavor and moist. I added 1/2 t. of cinnamon and 1/4 c. flaked coconut to the batter. I did grease/flour the pan before baking, just to be safe. Thanks for a great recipe.

Doxiemom May 16, 2008