mexican cake

mexican cake

prep time: 10 minutes
cook time: 45 minutes
ready in: 55 minutes

makes: 16 servings, 1 slice each


  • 2 cups sugar
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 can crushed pineapple
  • 1 cup pecans
  • pinch of salt
  • 8 oz. cream cheese
  • 2 sticks butter
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 300°F. Grease a 9 x 13-inch baking dish.
  2. In a medium bowl, using an electric mixer, cream together sugar and eggs.
  3. Add flour, baking soda and salt. Mix well.
  4. Fold in pineapple and nuts.
  5. Pour into prepared dish and bake for 45 minutes, or until toothpick inserted in center comes out clean.
  6. For the icing, beat cream cheese and butter until fluffy. Blend in vanilla and powdered sugar until smooth. Spread on cooled cake.

per serving: 430 calories, 22g fat, 11g saturated fat, 75mg cholesterol, 330mg sodium, 56g carbohydrate, 1g fiber, 4g protein