Mexican wedding cake. While cake is still hot, using a fork punch holes in top of cake. Mix icing with mixer until smooth and spread on cake while it is still hot! Add pineapple WITH juice; stir to mix.

The history of Mexican wedding cakes is largely unknown. Some believe the recipe originated in Eastern Europe. Whatever the origin story, these cookies became increasingly popular in the twentieth century, typically served during special occasions like weddings and Christmas. You can cook Mexican wedding cake using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mexican wedding cake

You need of can crushed pineapple.
Prepare of flour.
You need of granulated sugar.
You need of banking soda.
Prepare of eggs well beaten.
It's of pecans chopped (optional).
It's of cream cheese.
You need of powdered sugar.
You need of melted butter.
It's of vanilla.

Key ingredients in Mexican wedding cakes are pretty basic. Mexican wedding cakes are very funny and has creative design. There are four rules for such kind of cake creation. Mexican wedding cake has to be colorful, reflects your personality, decorated with fresh flowers and be yummy.

Mexican wedding cake step by step

Preheat oven to 350.
Mix pineapple,flour,granulated sugar,baking soda,eggs and nuts with wooden spoon.
Pour batter into a prepared cake pan 13x9 pan for 45 minutes metal pan. Or 35 minutes for glass pan.
While baking cake begin preparing the icing.
Beat cream cheese,powdered sugar melted butter and vanilla. Cream together till smooth.
Frost cake while still pretty warm. When cool place in refrigerator. Also you can make this a layer cake with 2 round cake pans that’s my favorite way to eat it.

See our gallery and look for the bonus at the end. A wedding cake isn't a cake when it's a cookie, of course. And the Mexican wedding cake is a truly luscious cookie - a deceptively simple sugary butterball incorporating finely chopped nutmeats. Using electric mixer, beat butter in large bowl until light and fluffy. These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.