Mexican Wedding Cake, also known as Polvorin’s or Mexican Wedding Cookies, is a rich and tender dessert traditionally served at celebrations. However, in this recipe, we’re focusing on a Mexican Wedding Cake – a moist pineapple cake with a luscious cream cheese frosting, a popular Southern-inspired version that’s easy to make and full of tropical flavor.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 (20 oz) can crushed pineapple with juice (do not drain)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- 1 cup chopped walnuts or pecans (optional, for added texture)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice or milk (optional, to thin the frosting)
Optional Add-Ins:
- 1 cup sweetened shredded coconut for extra tropical flavor
- ½ teaspoon lemon zest for a citrusy twist
For Garnish:
- Extra chopped nuts
- Pineapple slices
- Shredded coconut
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, combine the flour, baking soda, and sugar. Stir until well combined.
- Add the eggs, crushed pineapple (with juice), vanilla extract, and cinnamon (if using). Mix until all the ingredients are well incorporated.
- Fold in the chopped walnuts or pecans, if desired.
Step 3: Bake the Cake
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
Step 4: Prepare the Cream Cheese Frosting
- In a medium mixing bowl, beat the cream cheese and butter together using an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and beat until fully incorporated and fluffy.
- Add the vanilla extract and a tablespoon of pineapple juice or milk to thin the frosting, if needed.
Step 5: Frost the Cake
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake.
- For extra texture and flavor, sprinkle chopped nuts or shredded coconut over the frosting, and garnish with pineapple slices.
Step 6: Serve
- Slice the cake and serve. Enjoy this Mexican Wedding Cake at room temperature or chilled for a refreshing treat!
Cooking Notes
- Pineapple: Be sure to use crushed pineapple with juice for this recipe. The juice helps keep the cake moist and flavorful.
- Nuts: Walnuts or pecans add a nice crunch to the cake, but you can leave them out if you prefer a nut-free version.
Variations
1. Coconut Mexican Wedding Cake
Add 1 cup of sweetened shredded coconut to the cake batter for an extra tropical flavor. You can also sprinkle some on top of the frosting for a beautiful garnish.
2. Mexican Wedding Cake Cupcakes
Turn this cake into individual cupcakes by dividing the batter into a lined muffin tin. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean. Frost each cupcake with cream cheese frosting.
3. Lemon Pineapple Cake
Add ½ teaspoon of lemon zest to the cake batter for a citrusy twist, and substitute the vanilla in the frosting with lemon extract for a zesty flavor boost.
4. Mexican Wedding Cake with Whipped Cream Topping
For a lighter option, replace the cream cheese frosting with a layer of whipped cream. It adds a creamy, light finish to the cake without being overly rich.
Keto Version and Low-Carb Adjustments
For a keto-friendly version:
- Replace the sugar with a low-carb sweetener like erythritol or monk fruit.
- Use almond flour or a low-carb baking mix instead of all-purpose flour.
- Substitute the crushed pineapple with unsweetened pineapple flavoring and coconut milk for a low-carb tropical flavor.
Frequently Asked Questions (FAQs)
Q: Can I make Mexican Wedding Cake ahead of time?
Yes! You can make the cake up to 2 days ahead of time. Store it, unfrosted, in an airtight container at room temperature. Frost the cake before serving. If already frosted, store it in the refrigerator and let it come to room temperature before serving.
Q: How do I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen (without frosting) for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
Q: Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple that’s finely chopped or blended, but make sure to include the juice. You may need to add a little extra liquid (about ¼ cup) to keep the cake moist.
Q: What can I serve with Mexican Wedding Cake?
Serve this cake with a side of vanilla ice cream or fresh fruit like strawberries or mango for a light and refreshing pairing.
Q: Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that works for baking. Ensure the rest of your ingredients, like the baking soda, are certified gluten-free as well.
This Mexican Wedding Cake is a moist, pineapple-infused dessert topped with a rich cream cheese frosting. It’s simple to make and perfect for special occasions or anytime you want a tropical, comforting dessert. Customize it with your favorite add-ins, and enjoy the irresistible combination of flavors!
