Mexican Wedding Cake Recipe

By boyzoma
Difficulty: Easy | Total Time: 24 hrs. | Active Time: | Makes: 12

This is a great dessert to start the day before. Fantastic for birthdays and holidays! Great blend of flavors. Huge hit with the family. (And don’t shoot the messenger – I didn’t name the cake!)

  • 1 pkg. White Cake Mix
  • 1 20 oz. can Crushed Pineapple (w/juice)
  • 2 small boxes instant lemon pudding
  • 2 cups milk
  • 8 oz. cool whip
  • 1 Pkg. Coconut or nuts (enough to cover the top)
  1. Bake cake in 9×13” pan according to package directions.
  2. Use fork to punch holes throughout cake (I like to use the end of a wooden spoon).
  3. Pour pineapple and juice evenly over entire cake.
  4. Cover with plastic wrap and chill overnight.
  5. Mix pudding mix with 2 cups milk.
  6. Spread over cake like frosting.
  7. Top with cool whip.
  8. Sprinkle with coconut or nuts.

Member recipes are not tested by the CHOW food team.