Mexican fruit cake is a rich, moist dessert made with crushed pineapple. The pineapple keeps the cake incredibly tender and moist.

This gluten free cake has a dense yet delicate crumb that slices beautifully.

A smooth cream cheese icing adds a creamy, tangy finish.

Flaked coconut on top adds light, tropical flavour while chopped walnuts provide a satisfying crunch in every bite.

Each bite is filled with a subtle tropical note.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Mexican Fruit Cake I mixed together some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking soda and baking powder in a mixing bowl.

Next I added in large eggs and some crushed pineapple.

After stirring the ingredients until well combined, I folded in some chopped walnuts.

Next I greased a 9″ square baking pan with non stick cooking spray.

I scraped the batter into the prepared pan and then I placed the baking pan into a preheated 350F oven for about 30 – 35 minutes or until a toothpick inserted in the center came out clean.

After removing the Mexican Fruit Cake from the oven, I allowed it to cool completely in the pan. 

When it was time to decorate the cake I prepared the icing by dumping some cream cheese and softened butter into a small mixing bowl.

I used an electric hand mixer to beat the ingredients together until they were well creamed.  Then I gradually beat in some icing sugar.

Then I spread the frosting on top of the cooled cake.

I sprinkled a bit of sweetened coconut on top of the frosting.

Next I crushed up some walnuts.

Then I sprinkled the walnuts on top of the cake.

After frosting, I cut the cake into serving size pieces. The size will vary depending on you situation.

Mexican Fruit Cake is sweet and flavourful without any added spices.

The combination of cream cheese, coconut, and walnuts makes it special.

It’s ideal for family gatherings, holidays, or special occasions.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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Ingredients You’ll Need to Make this Mexican Fruit Cake:

• 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 eggs, large
• 10 oz crushed pineapple
• 1/3 cup chopped walnuts
• Frosting:
• 4 oz cream cheese
• 1/4 cup butter, softened
• 1 cup icing sugar
• 1 tbsp sweetened coconut flakes
• 2 tbsp chopped walnuts

How to Make Mexican Fruit Cake:

1. Preheat oven to 350F.
2. Grease a 9″ square baking pan.
3. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and baking soda to a mixing bowl and combine.
4. Add in the eggs and crushed pineapple and stir until well blended.
5. Fold in the first amount of chopped walnuts.
6. Scrape the cake batter into the prepared baking pan.
7. Place the baking pan in the preheated 350F oven for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from oven and allow to cool in the pan completely.
9. To prepare the frosting use an electric hand mixer to beat together the cream cheese and softened butter  until creamy.
10. Gradually beat in the icing sugar.
11. Spread the frosting over the cake and then sprinkle on the sweetened coconut flakes and the second amount of chopped walnuts.
12. Serve and Enjoy!

FAQS:

What should I serve with Mexican Fruit cake?

Here are great serving ideas for Mexican fruit cake, whether you’re keeping it simple or making it extra special:

Classic Pairings

• Freshly brewed coffee or espresso

• Hot tea, especially black or vanilla

• A cold glass of milk

Light & Fresh Sides

• Fresh fruit like strawberries, oranges, or berries

• A simple fruit salad with citrus

• Pineapple slices to echo the cake’s flavor

Creamy Add-Ons

• A scoop of vanilla ice cream

• Whipped cream or coconut whipped topping

• Extra cream cheese icing on the side

Texture Boosters

• A sprinkle of toasted coconut

• Extra chopped walnuts or pecans

For Gatherings & Holidays

• Serve alongside other light desserts to balance the richness

• Pair with coffee and dessert bars for easy entertaining

Mexican fruit cake is rich and moist, so it shines best with simple, refreshing sides that let the flavors stand out.

How do I store Mexican fruit cake?

Mexican fruit cake should be stored based on whether it’s frosted or unfrosted.

• With cream cheese icing:
  Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Let slices come to room temperature before serving for the best texture.

• Without icing:
  Cover tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Freezing:
  Wrap the cake (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Proper storage helps keep the cake moist and flavorful, thanks to the crushed pineapple.