Mexican Wedding Cake (Pineapple Pecan Sheet Cake)

This is a classic Southern and Tex-Mex style sheet cake—not to be confused with the cookie also called “Mexican Wedding Cakes.” It’s a wonderfully moist, fruity, and nutty cake with a rich, tangy cream cheese frosting that soaks into the top.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour

• 2 cups (400g) granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons baking soda

• ½ teaspoon salt

• 1 cup (100g) pecans, finely chopped

• 1 (20 oz / 567g) can crushed pineapple, with juice (do not drain)

For the Cream Cheese Frosting:

• 2 (8 oz / 225g) packages full-fat cream cheese, softened

• 1 cup (2 sticks / 226g) unsalted butter, softened

• 2 cups (240g) powdered sugar, sifted

• 1 teaspoon vanilla extract (optional but recommended)

Step-by-Step Instructions

Part 1: Make the Cake

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

3. Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the eggs and the entire can of crushed pineapple (with all its juice). Stir with a wooden spoon or spatula until just combined and no dry streaks remain. The batter will be thin and lumpy—that’s correct.

4. Fold in Nuts: Gently fold in the chopped pecans.

5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

6. Cool: Let the cake cool completely in the pan on a wire rack before frosting. This is crucial, as the warm cake will melt the frosting.

Part 2: Make the Frosting

1. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together on medium speed until completely smooth, creamy, and lump-free (about 3 minutes).

2. With the mixer on low, gradually add the sifted powdered sugar until fully incorporated. Scrape down the bowl.

3. Add vanilla (if using), then increase speed to medium-high and beat for another 1-2 minutes until the frosting is light and fluffy.

Part 3: Frost & Serve

1. Once the cake is completely cool, spread the frosting evenly over the top.

2. For best results and cleaner slices, refrigerate the frosted cake for at least 1 hour to allow the frosting to set.

3. Slice into squares and serve. Garnish each piece with an extra pecan half if desired.

Key Success Tips

• Don’t Drain the Pineapple: The juice is essential for the cake’s incredible moisture and flavor. Using it is what makes this cake special.

• Room Temperature is Key: Using room-temperature eggs, butter, and cream cheese ensures a smooth batter and frosting without lumps.

• Don’t Overmix: Stir the batter just until combined to keep the cake tender.

• Cool Completely: Patience is vital. Frosting a warm cake will cause the frosting to become runny and soak in unevenly.

• Toast the Pecans (Pro-Tip): For a deeper flavor, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before adding to the batter. Let them cool first.

Storage

• Because of the cream cheese frosting, this cake must be refrigerated.

• Cover tightly with plastic wrap or store in an airtight container. It will keep beautifully in the fridge for 4-5 days.

• It can also be frozen (frosted) for up to 3 months. Thaw overnight in the refrigerator.

Enjoy this beloved, easy, and uniquely moist cake—a perfect balance of sweet, tangy, and nutty flavors!