25+ Quick Betty Crocker Mexican Dessert Recipes for Any Celebration

Mexican desserts are a perfect fusion of vibrant flavors, rich textures, and delightful sweetness that captivate the taste buds.

Whether you’re planning a fiesta, celebrating a special occasion, or simply craving something sweet, Mexican desserts never fail to impress.

From traditional treats like Churros and Flan to innovative variations like Cajeta Flan or Mango Sorbet, the possibilities are endless.

In this blog post, we’ve compiled a list of over 25 mouthwatering Betty Crocker Mexican dessert recipes that combine the comfort and ease of Betty Crocker with the rich heritage of Mexican cuisine.

These recipes bring together ingredients like rich cinnamon, sweet cajeta, and fresh fruits to create irresistible desserts that will be perfect for any gathering.

Whether you’re a seasoned baker or a novice, these recipes are simple to follow and guaranteed to deliver authentic, delicious results.

25+ Quick Betty Crocker Mexican Dessert Recipes for Any Celebration

Mexican desserts offer a delightful contrast of flavors and textures that range from creamy and indulgent to light and refreshing.

Betty Crocker’s simple yet versatile recipes allow you to experience the sweet tastes of Mexico in your own kitchen, no matter the occasion.

So gather your ingredients, follow these easy-to-make recipes, and treat yourself, family, and friends to a delightful Mexican-inspired dessert spread.

Tres Leches Cake with Cinnamon Whipped Cream

Tres Leches Cake, or “three milks cake,” is a beloved Mexican dessert known for its ultra-moist texture and rich flavor. This version combines the traditional recipe with a light, fluffy cinnamon whipped cream that adds warmth and spice to every bite. It’s a showstopper perfect for celebrations or a sweet indulgence for family gatherings.

Ingredients:
For the cake:

• 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
• 1 cup whole milk
• 1/2 cup vegetable oil
• 3 eggs

For the milk soak:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/2 cup whole milk

For the whipped cream topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (325°F for dark or nonstick pans). Grease and flour a 9×13-inch baking dish.
2. In a large bowl, mix the cake ingredients (cake mix, milk, oil, and eggs) until smooth. Pour into the prepared dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
3. In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk. Poke holes all over the cooled cake with a fork and slowly pour the milk mixture over the top. Refrigerate for at least 2 hours or overnight.
4. To make the topping, beat the heavy cream, powdered sugar, cinnamon, and vanilla extract until stiff peaks form. Spread evenly over the soaked cake.
5. Sprinkle with additional cinnamon if desired, and serve chilled.

This Tres Leches Cake is a comforting classic elevated by the hint of cinnamon in the whipped cream. Each moist and flavorful bite reminds you why this dessert is a Mexican favorite. Make it ahead for an easy yet impressive treat!

Mexican Chocolate Brownies

Mexican Chocolate Brownies take a classic dessert and infuse it with the warm, bold flavors of cinnamon and chili powder, reminiscent of Mexican hot chocolate. The fudgy texture and the touch of spice make these brownies irresistible, adding a twist to traditional chocolate desserts.

Ingredients:

• 1 box Betty Crocker™ Fudge Brownie Mix
• 1/4 cup vegetable oil
• 1/4 cup water
• 2 eggs
• 1 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup chopped dark chocolate

Instructions:

1. Preheat your oven according to the brownie mix instructions. Grease a 9×9-inch baking pan.
2. In a large bowl, combine the brownie mix, vegetable oil, water, eggs, cinnamon, and cayenne pepper. Stir until just combined.
3. Fold in the chopped dark chocolate. Pour the batter into the prepared pan and spread evenly.
4. Bake according to the package instructions, usually 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
5. Let cool completely before cutting into squares.

These Mexican Chocolate Brownies pack a bold punch with every bite. The combination of chocolate, cinnamon, and a hint of spice creates a dessert that’s both comforting and adventurous. They’re perfect for sharing—or not!

Churro Cheesecake Bars

Churros and cheesecake come together in this decadent dessert. With layers of creamy cheesecake filling nestled between cinnamon-sugar crusts, these bars are the perfect marriage of two Mexican-inspired treats. They’re easy to make but taste like they came from a bakery.

Ingredients:

• 2 cans (8 oz each) refrigerated crescent roll dough
• 2 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 1/4 cup cinnamon sugar (mix 1/4 cup sugar with 2 tsp cinnamon)
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
2. Unroll one can of crescent dough and press it into the bottom of the dish, sealing any perforations.
3. In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth. Spread the mixture evenly over the dough.
4. Unroll the second can of crescent dough and place it on top of the filling, sealing perforations.
5. Brush the top with melted butter and sprinkle generously with cinnamon sugar.
6. Bake for 25-30 minutes, or until golden brown. Cool completely and refrigerate for at least 2 hours before cutting into bars.

Churro Cheesecake Bars are a delightful fusion of flavors and textures. The creamy filling and crunchy cinnamon topping create a dessert that’s as fun to eat as it is to make. Perfect for potlucks or parties!

Mexican Wedding Cookies (Polvorones)

Mexican Wedding Cookies, also known as Polvorones, are delicate, buttery cookies that melt in your mouth. Dusted with powdered sugar, they’re a beloved treat during weddings and celebrations in Mexico. These cookies are easy to make, and their irresistible flavor and texture make them perfect for any occasion.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup finely chopped pecans or walnuts (optional)
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the softened butter and powdered sugar until creamy. Add vanilla extract and mix well.
3. Gradually add the flour and salt, mixing until a dough forms. Stir in the chopped nuts (if using).
4. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
5. Bake for 12-15 minutes or until the edges of the cookies are lightly golden.
6. Let the cookies cool for 5 minutes before rolling them in powdered sugar. Cool completely before serving.

Mexican Wedding Cookies are a delightful, melt-in-your-mouth treat with a rich buttery flavor. The addition of chopped nuts adds a perfect crunch, making them a crowd favorite. Perfect for gift-giving or adding a touch of sweetness to any event, these cookies are sure to be loved by everyone.

Cajeta Flan

Cajeta Flan is a delicious variation of the classic Mexican flan, featuring cajeta, a rich goat milk caramel sauce. The smooth, silky custard paired with the deep, earthy sweetness of cajeta offers an extraordinary twist on this traditional dessert. It’s a perfect choice for anyone craving a rich, decadent treat with a Mexican flair.

Ingredients:
For the cajeta caramel:

• 1 cup cajeta (Mexican goat milk caramel)
• 2 tbsp water

For the flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F. Prepare a 9-inch round baking dish or flan pan by placing the cajeta and water in the pan. Warm it in the microwave for 30 seconds and swirl it to coat the bottom evenly.
2. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla, and cinnamon until smooth.
3. Pour the milk mixture over the cajeta caramel in the baking pan.
4. Place the baking pan in a larger roasting pan and fill the larger pan with hot water, about 1-inch deep, to create a water bath.
5. Bake the flan for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
6. To serve, run a knife around the edge of the flan, then invert onto a plate, allowing the cajeta to drizzle over the top.

Cajeta Flan is a creamy, indulgent dessert that combines the traditional Mexican custard with the unique flavor of goat milk caramel. The smooth texture and rich flavor will satisfy any sweet tooth, making it a perfect dessert for special occasions or a cozy family meal.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a comforting Mexican rice pudding made with rice, milk, sugar, and cinnamon. This traditional dessert is sweet, creamy, and full of warm flavors, often served chilled or at room temperature. It’s perfect for a cozy dessert after a family dinner or as a comforting snack on a cool evening.

Ingredients:

• 1 cup long-grain white rice
• 2 cups water
• 4 cups whole milk
• 1 cup sugar
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• Ground cinnamon for garnish

Instructions:

1. In a medium pot, bring the water to a boil. Add the rice, reduce the heat, and simmer for 10 minutes. Drain any excess water.
2. Return the rice to the pot and add the milk, sugar, and cinnamon stick. Bring to a boil over medium heat, then reduce the heat and simmer, stirring occasionally, until the mixture thickens (about 25-30 minutes).
3. Remove the cinnamon stick and stir in the vanilla extract.
4. Serve warm or chill in the refrigerator. Before serving, sprinkle with ground cinnamon for garnish.

Arroz con Leche is the ultimate comfort food, with its creamy texture and warm, cinnamon-spiced flavor. This dish can be enjoyed warm or chilled, and its versatility makes it a beloved dessert across many Mexican households. Whether you’re craving a sweet snack or a satisfying dessert, this pudding is a great choice.

Mango Sorbet (Sorbet de Mango)

Mango Sorbet is a refreshing, tropical dessert that brings a taste of summer to any time of the year. The natural sweetness of ripe mangoes combined with a hint of lime makes this sorbet a zesty treat. This easy, no-churn recipe is perfect for cooling off on a hot day or serving as a light dessert after a spicy Mexican meal.

Ingredients:

• 3 ripe mangoes, peeled and chopped
• 1/4 cup fresh lime juice
• 1/4 cup sugar (or to taste)
• 1/4 cup water

Instructions:

1. In a blender or food processor, combine the mangoes, lime juice, sugar, and water. Blend until smooth.
2. Pour the mixture into a shallow baking dish and freeze for 4-6 hours, stirring every 30 minutes to break up ice crystals.
3. Once the sorbet has set and is frozen to a slushy texture, scoop into bowls and serve immediately.

Mango Sorbet is a quick, refreshing treat that’s perfect for any occasion. The bright, fruity flavors of mango and lime create a perfect balance of sweetness and tartness. Plus, this sorbet is naturally dairy-free, making it a refreshing option for those with dietary restrictions.

Chocoflan (Impossible Cake)

Chocoflan, often called “Impossible Cake,” is a mesmerizing dessert that combines a rich chocolate cake and creamy flan in one dish. The two layers magically separate during baking, creating a delicious contrast of textures. This dessert is both impressive and delicious, making it a great choice for gatherings or celebrations.

Ingredients:
For the flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tsp vanilla extract

For the chocolate cake:

• 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
• 1/2 cup water
• 1/4 cup vegetable oil
• 3 eggs

For the caramel:

• 1/2 cup sugar

Instructions:

1. Preheat your oven to 350°F. Grease a 9-inch round baking pan and set aside.
2. To make the caramel, heat the sugar in a small saucepan over medium heat until it melts and turns golden brown. Quickly pour the caramel into the bottom of the prepared pan.
3. In a blender, combine the flan ingredients (sweetened condensed milk, evaporated milk, eggs, and vanilla) and blend until smooth. Pour this mixture over the caramel.
4. In a separate bowl, prepare the chocolate cake mix according to the package instructions and carefully pour it on top of the flan mixture.
5. Bake in a water bath for 50-60 minutes, or until a knife inserted in the center comes out clean. Let it cool and refrigerate for at least 4 hours.
6. To serve, invert the cake onto a plate so that the caramel layer is on top.

Chocoflan is a decadent dessert that impresses with its two distinct layers of cake and custard. The caramelized top adds a perfect sweetness, while the flan keeps the cake moist and rich. This is a showstopper for any occasion, combining the best of both worlds in one delightful bite.

Buñuelos (Mexican Fried Dough)

Buñuelos are a classic Mexican dessert that’s crispy on the outside, soft on the inside, and dusted with cinnamon sugar. These fried dough pastries are often enjoyed during the holidays but are perfect for any occasion. With their simple ingredients and delightful texture, buñuelos are a fun, easy-to-make treat that everyone will love.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1/4 cup butter, softened
• 2/3 cup warm water
• 1/4 tsp cinnamon
• Vegetable oil, for frying
• 1/2 cup sugar (for coating)
• 1 tsp cinnamon (for coating)

Instructions:

1. In a large bowl, mix together the flour, baking powder, salt, and sugar. Add the softened butter and warm water, and knead into a smooth dough.
2. Divide the dough into small balls, about the size of a golf ball. Roll each ball into a thin, round disc (about 4 inches in diameter).
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry the dough discs, a few at a time, until golden brown and crispy, about 2-3 minutes per side.
4. Mix the 1/2 cup of sugar and cinnamon in a bowl. While the buñuelos are still warm, toss them in the cinnamon sugar mixture to coat evenly.
5. Serve immediately and enjoy!

Buñuelos are a delightful and crispy treat with a sweet cinnamon sugar coating. They are perfect for a quick dessert or snack and can be made in large batches for parties or gatherings. Their light, airy texture and simple flavor make them a crowd-pleaser, and they’re perfect for dipping into hot chocolate or coffee.

Paletas (Mexican Ice Pops)

Paletas are traditional Mexican ice pops made from fresh fruit, milk, or even chocolate, offering a refreshing and healthy alternative to regular ice cream. These frozen treats can be customized with various fruit combinations and flavors, making them a great way to cool off on a hot day. Sweet, tangy, or creamy, paletas are the perfect summer dessert.

Ingredients:
For the fruit paletas:

• 2 cups fresh mango, diced
• 1 cup coconut milk (or any milk of choice)
• 2 tbsp sugar (optional)
• 1 tbsp lime juice

For the creamy paletas:

• 1 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 cup chopped strawberries (optional)

Instructions:

1. For the fruit paletas: Blend the mango, coconut milk, sugar, and lime juice until smooth. Pour the mixture into paleta molds, leaving a little space at the top. Insert sticks and freeze for 4-6 hours or overnight.
2. For the creamy paletas: Mix the heavy cream, sweetened condensed milk, and vanilla extract in a bowl. Add chopped strawberries if desired, and pour into paleta molds. Freeze for 4-6 hours or overnight.
3. To remove the paletas from the molds, run warm water over the outside of the molds for a few seconds.

Paletas are a fun and refreshing dessert that can be customized with your favorite fruits or flavors. Whether you prefer the tropical taste of mango or the creamy richness of vanilla and strawberries, these frozen treats are a perfect way to enjoy a sweet and cooling treat in the summer.

Sopes (Mexican Thick Corn Cakes)

Sopes are a versatile Mexican snack made from thick corn tortillas that are fried until crispy and topped with various delicious ingredients. Often served as an appetizer or street food, sopes are typically topped with refried beans, meats, cheese, and salsa. They’re savory and satisfying, and their customizable toppings make them perfect for any occasion.

Ingredients:
For the dough:

• 2 cups masa harina
• 1/2 tsp salt
• 1/2 cup warm water

For the toppings:

• 1 cup refried beans
• 1/2 cup cooked shredded chicken or beef
• 1/4 cup crumbled queso fresco
• 1/4 cup sour cream
• Salsa (optional)
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the masa harina and salt. Slowly add warm water and mix until the dough comes together. Divide the dough into small balls, about 2 inches in diameter.
2. Flatten each ball into a small disc, about 1/2 inch thick, using your hands or a rolling pin.
3. Heat a griddle or large skillet over medium heat and cook the discs for 1-2 minutes on each side until lightly browned.
4. Heat vegetable oil in a pan over medium-high heat and fry the cooked discs until crispy on both sides.
5. To assemble, spread a layer of refried beans on top of each sope, followed by your choice of cooked meat, queso fresco, sour cream, and salsa. Garnish with fresh cilantro.

Sopes are a satisfying and flavorful Mexican dish with a perfect balance of textures—crisp on the outside and soft on the inside. The delicious toppings add layers of flavor that are sure to please everyone. These versatile treats can be served for breakfast, lunch, or dinner, and are perfect for a family gathering or as street food-style snacks.

Chiles en Nogada

Chiles en Nogada is a traditional Mexican dish that’s not only a culinary delight but also a true representation of Mexican history. It consists of poblano peppers stuffed with a savory picadillo (a mixture of ground meat, fruits, and spices) and topped with a creamy walnut sauce and pomegranate seeds. It’s a festive dish often served during Mexican Independence Day, but it’s perfect for any special occasion.

Ingredients:
For the chiles:

• 6 poblano peppers
• 1 lb ground pork or beef
• 1/2 onion, finely chopped
• 1/2 cup tomato, chopped
• 1/4 cup almonds, chopped
• 1/4 cup raisins
• 1 apple, chopped
• 1 plantain, chopped
• 1 tsp cinnamon
• 1/4 tsp cloves
• Salt and pepper to taste

For the nogada (walnut sauce):

• 1 cup walnuts, chopped
• 1/2 cup milk
• 1/4 cup sugar
• 1 tbsp cinnamon

For garnish:

• Pomegranate seeds
• Fresh parsley

Instructions:

1. Roast the poblano peppers over an open flame until the skins are blackened. Place them in a plastic bag to steam, then peel off the skins and remove the seeds.
2. In a skillet, cook the ground pork or beef with the onion until browned. Add the tomato, almonds, raisins, apple, plantain, cinnamon, cloves, salt, and pepper. Simmer for 10-15 minutes until the mixture is cooked and the flavors are blended.
3. Stuff the roasted peppers with the picadillo mixture.
4. To make the walnut sauce, blend the walnuts, milk, sugar, and cinnamon until smooth.
5. Pour the walnut sauce over the stuffed peppers and garnish with pomegranate seeds and fresh parsley.

Chiles en Nogada is a beautiful and festive dish with an incredible combination of savory, sweet, and creamy flavors. The richness of the walnut sauce complements the spiced meat filling, while the fresh pomegranate seeds add a burst of color and sweetness. This dish is perfect for a special celebration or to impress guests with its unique, authentic flavors.

Tarta de Queso (Mexican Cheesecake)

Mexican Cheesecake, or Tarta de Queso, is a silky and creamy dessert with a hint of citrus and vanilla. Unlike traditional cheesecakes, this Mexican version is light and airy while still rich in flavor. Often topped with a tangy fruit sauce or fresh fruit, it’s the perfect ending to any meal.

Ingredients:
For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup melted butter

For the filling:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup sweetened condensed milk
• 1/2 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lime

For the topping:

• 1 cup mixed berries or fruit topping of choice

Instructions:

1. Preheat your oven to 325°F. Grease a 9-inch round springform pan.
2. For the crust, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan to form a crust. Bake for 10 minutes and set aside.
3. For the filling, beat the cream cheese and sweetened condensed milk until smooth. Add the sour cream, eggs, vanilla, and lime zest. Mix until fully combined.
4. Pour the filling into the baked crust and bake for 45-50 minutes, or until the center is set and slightly jiggly.
5. Let cool and refrigerate for at least 4 hours or overnight. Top with fresh berries or fruit topping before serving.

Mexican Cheesecake is a delightful, creamy dessert with a refreshing twist from the lime zest. It’s easy to make and perfect for any occasion, with its velvety texture and subtle citrus flavor. Whether topped with fresh fruit or a sauce, this cheesecake will become a favorite dessert for your family and friends.

Note: More recipes are coming soon!