Mexican Fruit Cake Recipes

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MEXICAN FRUIT CAKE



MEXICAN FRUIT CAKE image

Categories     Cake

Number Of Ingredients 10

2 C. flour
2 eggs
2 t. baking powder
1 (8 oz) pkg Philadelphia Cream Cheese
2 C. powder sugar
2 C. sugar
1 C. walnuts (chopped)
1 can crushed pineapple with juice
1 stick butter or margarine
1 t. vanilla

Steps:

  • Mix flour, sugar, eggs, walnuts, baking powder, pineapple and juice together. Pour into greased and floured 9X13X2 baking dish. Bake at 350 for 40 minutes. Mix cream cheese, butter, powdered sugar and vanilla until smooth. Spread on warm cake. Refridgerate.

MEXICAN FRUIT CAKE WITH CREAM CHEESE FROSTING



MEXICAN FRUIT CAKE WITH CREAM CHEESE FROSTING image

Categories     Cake     Fruit     Dessert     Bake     Super Bowl

Number Of Ingredients 12

Mexican Fruit Cake
2 cups all-purpose flour
2 cups sugar
2 large eggs
2 teaspoons baking soda
1 (16 ounce) can crushed pineapple in juice
1 cup walnuts, coarsely chopped
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1 stick margarine
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Make cake Preheat oven to 350°F. In large bowl, stir all cake ingredients together by hand. Spread evenly in 9- x 13-inch glass baking dish and bake until toothpick inserted into center comes out clean, about 35 minutes. While cake is baking, make frosting In large bowl, using electric mixer, beat cream cheese, margarine, and vanilla until smooth. Add sugar and continue to beat until well combined. Pour frosting over the cake immediately upon taking the cake out of the oven. Cool the frosted cake in the refrigerator.

MEXICAN FRUITCAKE



Mexican Fruitcake image

Make and share this Mexican Fruitcake recipe from Food.com.

Provided by taillightsinsightbb

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (20 ounce) can crushed pineapple, undrained
2 cups plain flour
2 teaspoons baking soda
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup chopped pecans or 1 cup walnuts
2 cups powdered sugar
1 (8 ounce) package cream cheese
1/2 cup melted margarine
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Mix all of the cake ingredients together.
  • Pour into a 13x9-inch pan greased with margarine.
  • Bake for 35-45 minutes.
  • Blend all of the frosting ingredients until smooth.
  • Frost cake while hot.

FRUIT COCKTAIL CAKE III



Fruit Cocktail Cake III image

This fruit cocktail is different than other recipes in that it has butter added. It does make a difference!

Provided by Glenda

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 18

Number Of Ingredients 6

1 ½ cups white sugar
½ cup butter, melted
2 eggs
2 cups self-rising flour
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
  • In a large bowl, mix sugar and melted butter or margarine. Add eggs, and beat well. Mix in flour and vanilla. Stir in fruit cocktail. Pour batter into prepared pans.
  • Bake for 25 to 35 minutes, or until cake tests done.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 32.7 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 222 mg, Sugar 16.8 g

MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

Jazz up cake mix with a hint of cinnamon, creating a classic Mexican flavor combo.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
1 teaspoon ground cinnamon
Water, vegetable oil and eggs called for on cake mix box
3/4 cup granulated sugar
1/3 cup butter
4 to 5 tablespoons milk
3 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
  • Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 45 g, TransFat 0 g

MEXICAN FRUIT CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.2/5)



Mexican Fruit Cake with Cream Cheese Frosting Recipe - (4.2/5) image

Provided by TNcook

Number Of Ingredients 12

MEXICAN FRUIT CAKE:
2cups2 cups all-purpose flour
2cups2 cups sugar
2large2 large eggs
2teaspoons2 teaspoons baking soda
1can1 can (20 ounce) crushed pineapple in juice (undrained)
1cup1 cup walnuts or pecans, coarsely chopped
CREAM CHEESE FROSTING:
1package1 package (8 ounce) cream cheese, softened
1stick1 stick margarine, melted
1teaspoon1 teaspoon vanilla extract (some recipes omit this)
2cups2 cups powdered sugar

Steps:

  • Preheat oven to 350°F. In large bowl, stir all cake ingredients together by hand. Spread evenly in 9- x 13-inch greased baking dish and bake until toothpick inserted into center comes out clean, about 35 to 45 minutes. While cake is baking, make frosting. In large bowl, using electric mixer, beat cream cheese, margarine, and vanilla until smooth. Add sugar and continue to beat until well combined. Pour frosting over the cake immediately upon taking the cake out of the oven. Cool the frosted cake in the refrigerator.

MEXICAN PINEAPPLE CAKE



Mexican Pineapple Cake image

This is a recipe I ran across in a community cookbook entitled "A Taste of Mexico, Mexican, Southwest and TexMex Favorites." It is such a quick and simple cake to make and so very good. I hope you enjoy it as much as my family does.

Provided by Happy Hippie

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

2 cups unsifted flour
2 teaspoons baking powder
2 cups sugar
20 ounces crushed pineapple, drained
2 eggs
1 cup nuts, chopped

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.

Nutrition Facts : Calories 313.6, Fat 6.9, SaturatedFat 1.1, Cholesterol 35.2, Sodium 149.4, Carbohydrate 59.8, Fiber 2, Sugar 40.8, Protein 5.4

MEXICAN FRUIT CAKE



Mexican Fruit Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 11

2 eggs
2 cups sugar
2 teaspoon baking soda
2 cups flour
1 can (20 oz.) crushed pineapple
1 cup chopped nuts
Cream Cheese Frosting
1 pkg (8 oz.) cream cheese, softened
1/2 stick margarine, softened
2 teaspoon s vanilla
1 box confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Beat eggs and sugar. Beat well. Add remainder of cake ingredients and mix well.
  • Pour into greased and floured 9x13 inch pan and bake for 30 to 35 minutes. Top with Cream Cheese Frosting.
  • Cream Cheese Frosting: Let cream cheese and margarine soften to room temperature. Cream them with vanilla. Sift sugar. Mix in a little at a time and mix well. Beat until smooth and creamy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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