Mexican Fruit Cake (sometimes known as Crushed Pineapple Cake) is a moist fruity cake that is bursting with sweet pineapple flavor, then we top this cake off with a cream cheese frosting and now you’ve got a creamy and fruity cake that is bound to please the entire family.
Scroll down to get a printable recipe card or read on for step-by-step directions, tips, and tricks!
MEXICAN FRUIT CAKE
Mexican Fruit Cake is a classic recipe that has many variations and names depending on where you live or who makes it. Crushed Pineapple Cake is one of the versions of this dessert that I remember eating as a child. It was served yearly at Christmas time so its special place in my memories makes me want to serve pineapple cake every December!
I am so excited to share this Mexican Fruit Cake recipe with you. This makes me feel festive! As you can imagine, there are many versions of Mexican Fruit Cake. It seems that every family has their “famous” version. It’s not only for the holidays though! This is an easy dessert recipe that is good for any get-together.
WHAT IS THE DIFFERENCE BETWEEN MEXICAN FRUIT CAKE AND CRUSHED PINEAPPLE CAKE?
They are basically the same cake with different names depending on where you live. That being said, many of us have fond childhood memories associated with this delicious dessert. For me, it was always called crushed pineapple cake and I remember asking for it every year at Christmas time! It was so refreshing to take a bite of that cream cheese frosting and get a sweet taste of tangy pineapple. When I decided to make this recipe, I was happy to see that many families still call it by its original name–Mexican Fruit Cake.
Mexican fruit cake is a delicious twist on the traditional fruit cake. I don’t know about you, but I’ve found that when I mention fruit cake to someone they automatically say they don’t like fruit cake. I think fruit cake may just be the most dreaded cake of all. However, if you find that someone in your life groans when you mention Mexican Fruit Cake, you can just call it Crushed Pineapple Cake instead. I promise this cake is delicious and tastes so much different than a traditional fruit cake.
CAN I MAKE THIS CRUSHED PINEAPPLE CAKE AHEAD OF TIME?
Yes, it’s easy to make ahead. You can prepare the cake ahead and store it in an airtight container, at room temperature, for up to 3 days.
For a moist crumbly Mexican Fruit Cake, use baking spray instead of buttering and flouring a baking pan.
HOW DO I STORE THIS MEXICAN FRUIT CAKE RECIPE?
You can store this Mexican fruit cake in an airtight container in the fridge for up to 3 days. Typically you don’t have to store cakes in the fridge, but this cake has a cream cheese frosting, so I like to keep the frosting cold.
If you store it at room temperature, be sure to keep it covered.
WHAT SIZE PAN DO I NEED FOR CRUSHED PINEAPPLE CAKE?
For this delicious cake, you will need a 9×13 baking pan.
HOW TO MAKE MEXICAN FRUIT CAKE
To make this recipe, you will need some basic ingredients. You have most of them in your kitchen!
You will need:
- Baking soda
- Crushed pineapple
- Chopped walnuts
For the icing, you will need:
- Cream cheese
- Powdered sugar
- Coconut flakes
- Chopped walnuts
You can find the exact measurements in the printable recipe card at the bottom of this post.
HOW TO MAKE MEXICAN FRUIT CAKE
Preheat the oven to 350°F.
Then grease a 9×13 cake pan with nonstick cooking spray.
Whisk together the flour, sugar, and baking soda in a large mixing bowl until combined.
Add the eggs and pineapple to the dry mixture. Do not drain the pineapple.
Stir until well combined.
Fold in the chopped walnuts.
Then spread the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
While the cake is cooling, prepare the icing by beating together the cream cheese, butter, and sugar until smooth.
When the cake is completely cool, spread the icing over the top of the cake. Sprinkle the sweetened coconut and walnuts over the top of the icing before serving.
SHOULD I DRAIN THE PINEAPPLE FOR THIS RECIPE?
No, do not drain your canned crushed pineapple before making this cake.
You want the liquid and additional flavor from the canned pineapple juice.
CAN I USE A DIFFERENT TYPE OF NUTS IN THIS RECIPE?
Yes, you can use pecans instead of walnuts in this recipe. I really prefer this recipe with walnuts but pecans will taste great in the cake as well. If you happen to have black walnuts you can use those also.
HOW TO GARNISH THE CAKE
I like to garnish my cake with shredded coconut and chopped walnuts. However, if you want to get really creative you could also top your cake with some drained maraschino cherries for added color.
This Mexican fruit cake recipe is a delicious twist on the traditional fruit cake. Even the pickiest of eaters will enjoy this fruit-flavored cake. I always promise them it is much more than just another boring old dessert. This pineapple-infused delight will be sure to change their mind!
So get out your mixing bowls and mix up this Mexican fruit cake recipe today! You will be so glad that you did.
MORE DELICIOUS CAKE RECIPES
Mexican Fruit Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 20- ounce can crushed pineapple
- 1 cup chopped walnuts
For the icing:
- 1 8- ounce package cream cheese (softened)
- ½ cup one stick butter, softened
- 2 cups powdered sugar
- 1/3 cup sweetened coconut flakes
- 1/3 cup chopped walnuts
- Preheat oven to 350°F.
- Grease a 9x13 cake pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, and baking soda until combined.
- Add the eggs and pineapple (do not drain). Stir until well combined.
- Fold in the chopped walnuts.
- Spread the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- While the cake is cooling, prepare the icing by beating together the cream cheese, butter, and sugar until smooth.
- When the cake is completely cool, spread the icing over the top of the cake. Sprinkle the sweetened coconut and walnuts over the top of the icing before serving.