Mexican Wedding Cake

Mexican Wedding Cake

29

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

servings 233 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

29
  1. 30 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 fo...

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. B...

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...

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 des...

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 wi...

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

I was bored by the idea of beating the frosting and just poured it straight from the pan. I also only used one cup of sugar for the batter - and it turned out pretty much spectacular. It wasn't...

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.