Mexican Fruit Cake Recipe (2024)

This is my grandmother’s Mexican fruit cake recipe. It is a moist, delicious, and easy-to-make cake that I hope your family will enjoy as much as mine does. The next time you need a fabulous cake recipe for family or guests, give this wonderful Mexican fruit cake a try.

This recipe is easy enough to make that you can make and serve it for a weekday dessert. But, if you are looking for a delicious and unique way to celebrate a special occasion this Mexican fruit cake recipe also works! This recipe is sure to be a hit at any gathering or special occasion. It combines the sweetness of pineapple with the richness of traditional cake ingredients, creating an irresistible dessert that everyone will love.

Mexican Fruit Cake Recipe

This is a great dessert for a bridal shower, baby shower, backyard picnic or barbecue, holiday dessert… anytime an easy-to-make sweet treat is appropriate!

Family cookbooks and family recipe boxes are interesting places. They do not always tell the story of where a recipe came from, how it was formulated, or who passed it on to whom. Case in point: this recipe came from my Grandmother’s recipe box. I have no idea of the original source and no idea why it is called Mexican Fruit Cake!! The only fruit in this wonderful cake is pineapple unless you choose to add maraschino cherries on top. Not very “fruity” to me. I wouldn’t have named it a Mexican fruit cake, maybe pineapple cake, but Mexican fruit cake? Nope. Anyhooo I just want you to know I did not name this cake.

Tips and variations for making this Mexican fruit cake recipe:

● I think this is the first recipe I have ever made where I did not feel that I had to stretch (or double) the frosting portion. There is plenty of frosting to thickly frost the top of this cake. Yum!

● If you prefer, substitute 8 tablespoons of butter (in the US that is one stick of butter) for the margarine when making the cream cheese frosting.

● Look for a 20 ounce can of crushed pineapple to use in this cake. You are also using the juice.

● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).

● You can spray your baking pan with nonstick cooking spray instead of greasing and flouring the pan if you like. I prefer the greasing and flouring method myself.

● I garnish the top of the frosting with nuts and maraschino cherries. The photos below show nuts and shredded coconut, as well as a nuts and maraschino cherry garnish. You can also leave frost cake and leave it as is, or add shredded coconut.

● I have never done it, but if you swapped out the white sugar in the cake for brown sugar, you would get a molasses-like taste added to your cake.

● This will keep for up to 4-5 days in the refrigerator as long as it is well covered. I use an Anchor Hocking baking dish + lid which also makes it great for transporting. This is a moist cake that truly tastes fabulous!

● How to make vanilla extract

● This recipe is made with simple ingredients commonly found at your local grocery store.

If you would like other great recipes for cake, try one of these:

● Strawberry Jello Poke Cake Recipe
● Classic Texas Sheet Cake Recipe
● White Russian Tiramisu Cake Recipe

● If you would like other Mexican dessert recipes, try this classic flan recipe.
● If you like recipes with pineapple, give this pineapple squares recipe a try!

Mexican Fruit Cake Ingredients:

● 2 cups All-purpose Flour
● 20 ounces Crushed Pineapple, including juice
● 2 cups white Sugar
● 2 Eggs
● 1 teaspoon Baking Soda
● 1 teaspoon Baking Powder
● 1 cup Chopped Nuts

Mexican Fruit Cake Frosting Ingredients:

● 8oz Cream Cheese, room temperature
● 2 cups Confectioners’ Sugar
● 8 Tablespoons Margarine, melted
● 1 teaspoon Vanilla Extract

Mexican Fruit Cake Mise en Place:

● Measuring Cup
● Measuring Spoons
● Large Bowl
● Rubber Spatula
● Stand Mixer (paddle attachment, whisk, bowls, etc.) or Hand Mixer
● Baking Dish 13″x9″

Mexican Fruit Cake Directions:

● To make the cake:
● Preheat oven to 350°F.
● Grease and flour a 13″x9″ baking pan; set aside.
● Combine 2 cups flour and 20 ounces of crushed pineapple using a stand mixer.
● Add 2 cups sugar, 2 eggs, 1 teaspoon baking soda, and 1 teaspoon baking powder. Mix well.

● Add 1 cup of chopped nuts by hand to the batter. Fold to combine.

● Pour cake batter into a prepared (greased and floured) 13″x9″ pan.

● Bake in a preheated 350° oven for 45-50 minutes. The cake is done when an inserted toothpick comes out clean.
● Allow the cake to cool slightly; you want to frost while the cake is warm, but not hot.

● To make the frosting:
● Using a stand mixer combine 8 ounces of room temperature cream cheese and 2 cups of powdered sugar.
● Add melted margarine and 1 teaspoon vanilla. Mix together well until the frosting is creamy.

● Frost the cake while it is still a bit warm.
● Garnish with chopped nuts, chopped maraschino cherries, and/or shredded coconut if desired.

● Refrigerate the cake.

● Cover and refrigerate any leftovers.

● For more Recipes on Ann’s Entitled Life, click here.

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