Celebrate with the festive and delicious “Festive Delight: Mexican Wedding Cake.” This moist and flavorful cake, also known as “Pan de Polvo” or “Mexican Fruitcake,” is filled with crushed pineapple and topped with a rich cream cheese frosting. Perfect for holidays, special occasions, or any time you want a sweet treat, this cake is sure to be a crowd-pleaser.

Why You’ll Love Mexican Wedding Cake:

• Moist and Flavorful: Packed with crushed pineapple for a sweet, fruity flavor.
• Rich Frosting: Topped with a creamy, tangy cream cheese frosting.
• Easy to Make: Simple ingredients and straightforward preparation.
• Perfect for Celebrations: Ideal for holidays, weddings, or special occasions.

Ingredients Notes For Mexican Wedding Cake:

• Cake:
  • Flour: All-purpose flour for structure.
  • Sugar: Granulated sugar for sweetness.
  • Eggs: Provide structure and moisture.
  • Crushed Pineapple: Adds moisture and fruity flavor.
  • Baking Soda: Helps the cake rise.
  • Salt: Enhances the flavors.
  • Vanilla Extract: Adds depth of flavor.
• Cream Cheese Frosting:
  • Cream Cheese: Softened for a smooth, creamy texture.
  • Butter: Softened, adds richness to the frosting.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Vanilla Extract: Adds flavor depth.

Recipe Steps:

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.
2. Prepare the Cake Batter:
   • In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 2 teaspoons of baking soda, and 1/2 teaspoon of salt. Mix well.
   • Add 2 large eggs, 1 can (20 ounces) of crushed pineapple with juice, and 1 teaspoon of vanilla extract. Mix until well combined and smooth.
3. Bake the Cake:
   • Pour the batter into the prepared baking dish or divide it evenly between the two cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let the cake cool completely in the pan on a wire rack.
4. Prepare the Cream Cheese Frosting:
   • In a large mixing bowl, beat 8 ounces of softened cream cheese and 1/2 cup of softened butter until smooth and creamy. Gradually add 3-4 cups of powdered sugar, 1 cup at a time, and continue to beat until the frosting is smooth and fluffy. Add 1 teaspoon of vanilla extract and mix well.
5. Frost the Cake:
   • Once the cake is completely cool, spread the cream cheese frosting evenly over the top. If using two layers, spread frosting between the layers and on top and sides of the cake.
6. Serve:
   • Decorate with chopped pecans, maraschino cherries, or a sprinkle of powdered sugar if desired. Cut into slices and serve.

• Pin

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freeze: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and frost before serving.

How to Make Mexican Wedding Cake

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Ingredients

• For the Cake:
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs separated
• 1 cup sugar divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• For the Milk Mixture:
• 1 can 12 oz evaporated milk
• 1 can 14 oz sweetened condensed milk
• 1/4 cup heavy cream
• For the Topping:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon for sprinkling (optional)
• Fresh fruit such as strawberries or peaches, for garnish (optional)

Instructions

• Preheat the Oven and Prepare the Pan:
• Preheat your oven to 350°F (175°C).
• Grease and flour a 9x13-inch baking pan.
• Make the Cake:
• Sift together the flour, baking powder, and salt in a medium bowl and set aside.
• In a large bowl, beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow.
• Stir in the milk and vanilla.
• Add the sifted flour mixture to the egg yolk mixture and stir just until the ingredients are combined.
• In another large bowl, beat the egg whites on high speed until soft peaks form.
• Gradually add the remaining 1/4 cup of sugar and continue beating until the egg whites are stiff but not dry.
• Gently fold the egg whites into the batter until just combined.
• Pour the batter into the prepared baking pan and spread to even out the surface.
• Bake the Cake:
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow to cool completely in the pan.
• Prepare the Milk Mixture:
• In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
• Once the cake is cool, pierce the surface with a fork several times.
• Slowly drizzle the milk mixture over the cake, making sure to moisten the entire surface.
• Whip the Cream Topping:
• In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until thick and creamy.
• Spread the whipped cream over the top of the cake.
• Garnish and Serve:
• Sprinkle ground cinnamon over the whipped cream if desired.
• Garnish with fresh fruit just before serving.
• Refrigerate for at least 4 hours or overnight to allow the cake to absorb the milk mixture.

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