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CHOW: Recipes: Mexican Wedding Cake
MEMBER RECIPE

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!)

INGREDIENTS
  • 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)
INSTRUCTIONS
  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.

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POST A COMMENT |2 Comments

COMMENT

  • What makes this cake Mexican? The coconut? This does not remote resemble any Mexican cake other than perhaps an attempt at a Sandra Lee version of tres leches.

  • Ay ay ay ay...cake mix? Instant pudding? Cool whip? Mexican? No way, José.

    For some honest-to-goodness traditional Mexican recipes (and lots more information), read Mexico Cooks! at http://www.mexicocooks.typepad.com. Enjoy!