Mexican Pineapple Cake Recipes

PIñA COLADA TRES LECHES CAKE

Steps:

• Preheat oven to 350°F. Generously grease a 9x13-inch baking pan.
• Combine the flour, baking powder, and salt in a bowl. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a stand mixer, beat the egg yolks and sugar on medium high speed until thick and pale in color, and falls in ribbons when you lift the whisk, about 5 minutes.
• Stir in the coconut milk, vanilla and rum. Gently fold in the flour mixture.
• In another mixing bowl (you can also transfer the batter to another bowl and clean the mixing bowl), beat the egg whites on medium high speed to soft peaks. Gently fold the egg whites into the rest of the batter in 3 additions. Stir in half of the pineapple chunks.
• Pour the batter into the prepared sheet pan. Sprinkle the remaining pineapple on top of the batter. Bake until cake is golden brown and the center bounces back when touched gently, about 30 minutes. Let cool completely.
• Combine the coconut milk, sweetened condensed milk and evaporated milk. Add the vanilla and rum.
• Use a skewer or fork to poles holes in the cake, pressing them all the way down to the bottom. Pour the leches mixture over the cake, careful to cover it all. Cover with plastic wrap and chill in the fridge for 3 hours or overnight (see Notes).
• Whip the heavy cream until it starts to thicken. Add the sugar and vanilla extract and whip to soft peaks. Spread the whipped cream on top of the cake. Top with the toasted coconut, slices of pineapple and maraschino cherries.
• Store leftovers in the fridge for up to 3 days.

MEXICAN PINEAPPLE CAKE

Steps:

• Preheat oven to 350°F.
• In large mixing bow, gently stir together all ingredients by hand until well combined.
• Pour into a greased and floured 13x9-inch pan and bake for 35 minutes.
• Remove from oven and cool.

MEXICAN FRUIT CAKE

Steps:

• 1. Mix 1st 3 ingredients well, add coconut and pecans
• 2. Bake in a 13 x 9 pan at 350 degrees for 30-40 minutes or until toothpick comes out clean
• 3. Cool cake and spread with cream cheese icing. Serve or freeze.

PINEAPPLE MEXICAN WEDDING CAKE

Steps:

• 1. Beat Sugar with Eggs. Add pineapple with juice stir to mix
• 2. sift Flour and baking soda together add to mix. Pour into ungreased 9x13in baking Pan bake at 350 F for 35 mins
• 3. While cake is baking make topping cream together Cream Cheese, Powder Sugar, Butter and Vanilla at high speed. While cake is warm, not hot put topping on cake.