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Few desserts evoke as much joy and nostalgia as a well-made fruit cake. But this isn’t your typical dense holiday treat. Say hello to Mexican Fruit Cake—a delightful, tropical-inspired dessert combining bold flavors and heavenly texture. With pineapple, rich spices, and a luscious cream cheese topping, this cake celebrates Mexican cuisine’s vibrant essence. Whether entertaining guests, baking for a loved one, or indulging yourself, this unique recipe will quickly become a favorite.
Introduction
Author Notes
Mexican fruit cake holds a special place in my dessert repertoire. Its tropical burst of pineapple, paired with the comforting warmth of its moist crumb, feels like a mini celebration with every bite. While its roots aren’t deeply traditional in Mexican culinary history, it draws heavily from the flavors and techniques often celebrated in Mexican-inspired desserts. It’s also incredibly easy to make—no advanced baking skills required!
Key Takeaways
Before we jump into the Mexican fruit cake recipe, here’s what makes this Spanish fruit cake variation so irresistible:
- No complicated steps—this is a beginner-friendly pineapple fruit cake.
- A bowl is all you need for the batter (fewer dishes make everyone happy).
- Perfect for any occasion—from family dinners to party spreads.
- A dreamy cream cheese frosting that elevates it from simple to spectacular.
Are you ready to bake something extraordinary? Let’s get started.
Mexican Fruit Cake Recipe Details
Ingredients with Amounts
To create your perfect Mexican fruitcake, gather the following ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 eggs, lightly beaten
- 1 (20 oz) can of crushed pineapple with juice, not drained
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
For the Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup toasted coconut for garnish (optional)
Preparation Steps
Follow these easy steps to make your Mexican fruit cake recipe:
Step 1: Preheat the Oven
- Preheat your oven to 175°C (350°F). Grease and lightly flour a 9×13-inch baking pan.
Step 2: Make the Batter
- In a large mixing bowl, combine the flour, sugar, and baking soda; mix well.
- Mix in the eggs, undrained crushed pineapple, and a splash of vanilla extract until well combined. Stir until just combined. Take care not to overmix the batter; it should have a thick consistency while still being evenly blended.
- Fold in the chopped pecans if you’re using them.
Step 3: Bake the Cake
- Transfer the batter into the greased baking pan and use a spatula to spread it out evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes clean.
Step 4: Make the Frosting
While the cake cools, prepare the frosting.
- Whip the cream cheese and butter together until the mixture becomes smooth, light, and airy.
- Slowly incorporate the powdered sugar, adding it one cup at a time, and continue mixing until the frosting is silky and smooth.
- Stir in vanilla extract. Adjust the consistency, if needed, by adding a splash of milk.
Step 5: Frost the Cake
- Once the cake has cooled completely, spread the cream cheese frosting generously over the top. Sprinkle with toasted coconut for a finishing touch.
Step 6: Chill & Serve
- Chill the cake in the refrigerator for a minimum of one hour to allow the frosting to firm up. Slice into squares and serve. Enjoy every bite!
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins |
| Servings: 12–15 slices of cake |
Cooking Tips
Cook’s Note
- Don’t drain your pineapple juice! The juice is essential for creating the cake’s ultra-moist texture.
- Bring your cream cheese and butter to room temperature for best results before whipping them into the frosting. This ensures a smooth and creamy consistency.
Variations/Substitutions
- Nuts or No Nuts? Not a fan of pecans? Swap them for walnuts, or leave them out entirely.
- Coconut Lovers: Add shredded coconut to the batter for an extra tropical kick.
- Gluten-Free Option: Substitute all-purpose flour with a 1-to-1 gluten-free blend for a coeliac-friendly treat.
Equipment Needed
- A large mixing bowl
- A whisk or handheld mixer
- A 9×13-inch baking pan
- Cooling rack
- Spatula for frosting
Nutrition & Serving
Nutrition Facts (Per Serving)
| 360 | 15g | 54g | 4g |
| Calories | Fat | Carbs | Protein |
| 39g | |||
| Sugar |
Serving Suggestions
- Serve chilled for the most refreshing experience.
- Add a dollop of whipped cream or a drizzle of caramel sauce if you’re feeling indulgent.
- Pair with a cup of coffee or tea for the ultimate midday pick-me-up.
- Pairing this cake with a scoop of creamy vanilla ice cream makes it even more delightful and indulgent. Talk about a tropical sundae!
Final Thoughts
Personal Touch
Every baker has their spin on Mexican fruit cake, and now it’s your turn! Don’t hesitate to tweak this Mexican fruit cake recipe to match your personal preferences and flavor choices. Whether adding toasted almonds, swapping pecans for coconut, or experimenting with zestier flavors, this cake is as versatile as it is delicious.
This pineapple fruit cake is more than just a dessert—it’s a conversation starter, a celebration of tropical flavors, and a way to bring family and friends together. Your table will be the party’s talk when this beauty appears.
Conclusion
This Mexican fruit cake recipe captures the essence of Mexico’s vibrant and diverse culinary traditions. Its bold flavors and simple preparation make it perfect for creating memorable moments with your loved ones. Whether you’re celebrating a special occasion or simply craving something sweet, this dessert will transport you to the warm beaches of Mexico with every bite. So gather ingredients, preheat your oven, and prepare to bake something amazing! Let’s bring a taste of Mexico into our homes one slice at a time. Happy baking!
FAQ
Can I use fresh pineapple instead of canned?
Absolutely! Just chop it into small pieces and add extra juice or water to the batter for moisture.
How do I store this cake?
Store any leftover cake in a sealed container and refrigerate it for up to three days to maintain freshness.
Is there a substitute for cream cheese in the frosting?
You can use mascarpone cheese or whipped cream as substitutes, but they will slightly alter the flavor and texture.
Can I make this cake ahead of time?
Absolutely! Store it in the refrigerator (frosted) for up to 3 days, or freeze the unfrosted cake for up to a month.
Is the frosting necessary?
While the cream cheese frosting is highly recommended, you can skip it for a simpler, lighter version. A dusting of powdered sugar works, too!
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