SEARCH
More 5 Photos

Mexican Wedding Cake Recipe

Recipe by: 106a802496d678ba

"This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat 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.
  • 2Beat 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.
  • 3Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
  • 4To 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.
Ingredients
  • 24 servings
  • 233 cals
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups white sugar
  • 2 eggs
  • 1 (20 ounce) can crushed pineapple with juice
  • 1 cup white sugar
  • 1/2 cup butter
  • 1 cup evaporated milk
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
Nutrition

Amount per serving ( 5 total)

  • Calories:
    233
    12%
  • Fat:
    7.7
    12%
  • Carbs:
    39.6
    13%
  • Protein:
    2.8
    6%
  • Cholesterol:
    29
    10%

Based on a 2,000 calorie diet

5 Photos in the recipe
view all photos
You maybe like