Mexican Wedding Cake Recipe -
Mexican Wedding Cake Recipe

Mexican Wedding Cake

Recipe by  

"This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious."

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Ingredients Edit and Save

Original recipe makes 1 9x13 inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
  2. Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
  4. To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2003

I use a variation of this recipe and it is fabulous! I add all the listed ingredients together including the coconut and nuts, minus the milk. Bake for 40 minutes until carmelized/browning on top. Cool. Mix 2 cups powdered sugar with one 8oz package of cream cheese and frost. It's a huge family favorite.

Most Helpful Critical Review
Aug 28, 2005

Not at all what I was expecting. The cake was drenched in the milk sauce and was more like bread pudding - but extraordinarily sweet. I will not make again....sorry.


30 Ratings

Jun 30, 2003

I really enjoyed making this cake. It stays in the pan it was cooked in and the toping just pours over the cake, no icing process needed. Everyone loved it and asked for it to be made again for the next day!

May 19, 2007

Oh my goodness, this cake is to die for! I only put 1 cup of sugar in the cake and used regular milk in the sauce, but otherwise followed the recipe exactly. My whole family loved this cake. Beware, it's addicting!

Jan 18, 2008

I searched for years before finding this recipe. This is my second time making it and the only change I've had to make is to increase the baking time by 15 minutes. Other than that this recipe is dead on. I don't normally have time to allow the cake to cool totally before pouring the sauce on but I don't think it really matters.

Feb 06, 2003

excellent flavor, very moist, quick and simple recipe. even my husband, a pineapple and coconut hater, LOVED this cake. i will come back to this recipe whenever i need a "tropical" type of dessert.

Sep 01, 2006

This was delicious, but very rich. I cut the sugar in the cake down by one cup and it was perfectly sweet. Don't make the mistake of undercooking the cake at all, as I did, or you will end up with a cake soup in the center. If you like moist cakes, such as Tres Leches, you will love this. Overall, it is excellent.

Nov 10, 2003

This cake is DELICIOUS! I would compare it's texture to that of bread pudding because of its moistness. It should be served warm.


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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