Mexican Wedding Cake

"Delicious moist cake that can be for breakfast, brunch, or desert. Rich and sweet with a fruity flavor. Great with a good cup of coffee!"
photo by Debs Recipes photo by Debs Recipes
photo by Debs Recipes
photo by Debs Recipes photo by Debs Recipes
photo by Donna Luckadoo photo by Donna Luckadoo
Ready In:




  • SIFT TOGETHER flour, soda, and sugar, and then add pecans.
  • Next add slightly beaten eggs and the crushed Pineapples.
  • Pour batter into a 9x13 cake pan that has been greased and flour.
  • Bake 40 minutes at 350 degrees; cake will be dark.
  • While cake is still hot, using a fork punch holes in top of cake.
  • Mix icing with mixer until smooth and spread on cake while it is still hot!
  • Let cake cool and serve.
  • Enjoy!

Questions & Replies

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  1. kam4300
    Do you drain the pineapple? If not what kind of juice should it be in?


  1. planechat
    I have made this cake for years, and love it! It turns out perfect every time, and never have to worry about leftovers for very long. It vanishes anytime I take it to a pot luck. Mine never comes out light like the picture, it is always much darker.
  2. courtney.norman
    Good cake, for some reason my came out really really dark on the inside and I wasn't very pleased with this, not sure why it came out the way it did, I followed this recipe exactly. I've seen others make it and its a golden yellow color. Great taste though, and I love the cream cheese frosting.
  3. Goodtaste
    Excellent! Easy to make and was a big hit!
  4. Traveling Lady
    This was my husbands favorite cake and I had lost the recipe. Thank you for posting it. Bonni
  5. The Lovins Resident
    My icing didn't ooze into the cake like I had hoped. But the cake was still yummy! My one year old loved it!


  1. mirlace486
    The Mexican wedding cake down here in the south sounds alot like Italian cream cake


Say Hi to my Toy Poodle Peek-A-Boo! She was born on Mothers day, 2007 About Me ~ I was born in Arlington Virginia. My Mother and Father both worked for the F.B.I. After I was born we moved back to Tennessee, Where my parents were born. I have remained here because of the beautiful Mountains! We bought a Home overlooking the mountains of Cumberland Gap Tn. I love to cook!!! Before I became disabled, I worked as a Caterer and as a Supervizing Manager in a Deli/Market for 15 years. It was my life. I miss it very much. I have learned alot about cooking and baking from my Grandmother's and my Aunt's.We do a lot of canning, things like Jellies and Apple butter, Chow Chow,Mixed pickles, Strawberry jam, Gr. Beans and Pickled Beats. And my favorite is the homemade Strawberry Jam. We have even had several Mollasses Stir Offs in the Fall at my Church & we make Apple Butter and Cider. I was raised in the Southeast and we love to COOK. It must be something in the water? LOL & If it involves cooking count me in!!! I Love the Food Network and all the cooking shows. I Have found alot of great recipes and made alot of friends from this Web site. Participation Awards: <img a href="" target="_blank"img src="" border="0" alt="Photobucket - Video and Image Hosting"/asrc="" alt="Image hosted by"> <img src="" alt="Image hosted by"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket - Video and Image Hosting"></a>
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