Go Back
High-protein Mexican Wedding Cake made with crushed pineapple, no added sugar, and pantry staples. A nostalgic dessert upgraded with protein frosting.
Print
Pineapple Protein Mexican Wedding Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
High-protein Mexican Wedding Cake made with crushed pineapple, no added sugar, and pantry staples. A nostalgic dessert slathered in creamy protein cream cheese frosting.
Course: Dessert, Snack, workout
Cuisine: high protein, low carb, Mexican, Southern
Keyword: high protien, pineapple, protein powder
Ingredients
Cake:
  • 3/4 cups flour all-purpose or gluten-free baking blend like Bob’s Red Mill gluten free baking flour 1:1 measure equivalent
  • 2/3 cup vanilla whey protein powder * *Macros may vary depending on the brand and variety of protein powder used
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pecans finely chopped
  • 12 oz crushed pineapple with juice
Frosting:
  • 6 oz low fat cream cheese softened
  • 2/3 cup vanilla whey protein powder* *Macros may vary depending on the brand and variety of protein powder used
  • ½ cup zero fat Greek Yogurt
Instructions
  1. Preheat oven to 350 degrees F and grease a 8x8 square brownie pan or 9” round cake pan.
  2. In a large bowl, mix together flour, protein powder, baking soda, and salt.
  3. Add egg and pineapple. Mix until just combined, then fold in the chopped pecans.
  4. Transfer batter to the prepared dish and bake for 20-25 min or until toothpick pulls clean from center.
  5. As cake bakes, mix together the frosting ingredients until smooth.
  6. Pierce the top of the cooked cake with a fork all over. Spread frosting onto cake while still hot and spread around evenly.
  7. Cool before serving, cut into 9 pieces. Store leftovers in fridge for up to 5 days.
Recipe Notes