Buttery Mexican Wedding Cookies

Buttery mexican wedding cookies might sound fancy, but I promise you this dessert is one of the easiest cakes you’ll ever bake. The magic happens when you combine simple pantry ingredients, then let a creamy frosting do all the heavy lifting while the cake is still warm.

I love how forgiving this recipe is, there’s no fancy technique, no temperamental batter, just straightforward mixing and baking. You’ll have a stunning dessert on the table in less than an hour, and your family will think you spent all day in the kitchen.

Gather These Ingredients

This recipe comes together with just a handful of everyday ingredients. Most of what you need is already sitting in your pantry, making this a perfect last-minute dessert option.

• All-purpose flour: Gives the cake its structure and tender crumb without any fussing.
• Canned crushed pineapple: Brings natural sweetness and moisture to the batter, use the juice too, it’s essential.
• Pecans: Add a wonderful nutty depth and texture; chop them finely so they distribute evenly throughout.
• Cream cheese and butter: These create the silky frosting that soaks right into the warm cake for maximum flavor.
• Baking soda: Your leavening agent; it helps the cake rise and gives it that perfect tender crumb.

Buttery Mexican Wedding Cookies: Step by Step

Here’s how simple this comes together:

Step 1: Prep Your Pan

Heat your oven to 350°F and lightly grease a 9×13-inch baking dish. This size is perfect and ensures even baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Keep it simple, no need to sift or fuss.

Step 3: Add Wet Ingredients and Pecans

Crack in your eggs and pour in the pineapple with all its juice. Stir until just combined, then gently fold in your chopped pecans. Don’t overmix; you want tender cake, not tough cake.

Step 4: Bake the Cake

Spread the batter into your prepared dish and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 5: Make the Frosting

While the cake bakes, beat together softened cream cheese, butter, and powdered sugar until smooth and fluffy. This takes just a few minutes with an electric mixer.

Step 6: Frost While Warm

The moment the cake comes out of the oven, pierce the entire top with a fork. Spread the warm frosting over it immediately, the heat helps it soak in beautifully. Let it cool completely before serving.

What Makes This Recipe Special

• Incredibly easy to make with just one mixing bowl and basic ingredients you probably already have at home
• The warm frosting soaks into the cake, keeping it moist and delicious for days
• Perfect for potlucks, celebrations, or any time you want to impress without stress
• Canned pineapple means you can make this wonderful dessert any time of year
• The combination of tangy pineapple, nutty pecans, and rich cream cheese is absolutely irresistible

Tips for the Best Results

• Don’t skip piercing the cake with a fork, those little holes let the frosting seep down and keep everything moist and delicious.
• Make sure your cream cheese and butter are soft before mixing the frosting; cold ingredients won’t blend smoothly.
• This cake actually tastes better the next day after the flavors have had time to meld together.
• If you’re short on time, you can make the frosting while the cake bakes so everything is ready to go.
• For extra flavor, add a teaspoon of vanilla extract to the frosting or a pinch of cinnamon to the batter.

What Goes With It

• Serve it straight from the pan with a simple fork, no fancy plating needed.
• Add a dollop of whipped cream on top for extra richness, or a scoop of vanilla ice cream.
• Pair it with coffee or hot tea for an afternoon treat that feels special.
• Cut it into squares and bring it to potlucks, church gatherings, or neighborhood celebrations.
• More Comfort Food to round out the menu

A Note on Nutrition

This is a rich, indulgent dessert meant to be enjoyed in reasonable portions, a little goes a long way.

Tools for This Recipe

• 9×13-inch baking dish
• Large mixing bowl
• Electric mixer
• Fork
• Measuring cups and spoons

Ingredient Substitutions

• Use fresh pineapple that’s been chopped and drained if you prefer, though you may need to add a splash of pineapple juice to keep the batter moist.
• Swap half the powdered sugar in the frosting for regular sugar if you’re in a pinch, though the texture will be slightly less smooth.
• Margarine works in a bind, but real butter gives you the best flavor and texture.

More Easy Recipes

• Cinnamon Sugar Poke Cake
• Creamy Swiss Vegetable Bake
• Colorful Squash Casserole Dinner

You might also like: Creamy Red River Potatoes, Homemade Blackberry Cobbler, Creamy Peach Cake.

Angela

Buttery Mexican Wedding Cookies

A simple, moist cake made with crushed pineapple and pecans, topped with a rich cream cheese buttercream frosting that soaks into the warm cake. Perfect for potlucks and celebrations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 42 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: Mexican-American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups flour
• 2 cups white sugar
• 2 eggs
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup pecans, finely chopped
• 16 oz crushed pineapple with juice
• 16 oz cream cheese (2 packages)
• 2 cups powdered sugar
• 1 cup butter (2 sticks), softened

Equipment

• 9x13-inch baking dish
• Large mixing bowl
• Electric mixer
• Fork
• Measuring cups and spoons

Method

 

1. Preheat oven to 350 degrees F and grease a 9x13 baking dish.
2. In a large bowl, mix together flour, sugar, baking soda, and salt.
3. Add eggs and pineapple. Mix until just combined, then fold in the chopped pecans.
4. Transfer batter to the prepared dish and bake for 40-45 minutes.
5. As cake bakes, mix together the frosting ingredients until smooth.
6. Pierce the top of the cooked cake with a fork all over. Pour frosting onto cake while still hot and spread into an even layer.
7. Allow cake to cool before serving.

Notes

This cake tastes even better the next day. Store covered at room temperature for up to three days, or refrigerate for up to five days.