Mexican Wedding

From the Kitchen of Kathy Bauer of Greenville, IL

INGREDIENTS

  • 2 Cups Sugar

  • 2 Cups Flour

  • 2 Tsp. Baking Soda

  • 2 Tsp. Vanilla

  • 2 Eggs

  • 1-20 Oz. Can Crushed Pineapple, Drained

  • 1 Cup Pecans, Chopped

FROSTING

  • 1-8 Oz.  Package of Cream Cheese

  • 1 Stick Butter

  • 1 Cup Powdered Sugar

  • 1 Tsp. Vanilla

INSTRUCTIONS

  In a bowl, combine the cake together, folding the nuts in last. Bake in a greased and floured 11×13 inch pan. Bake the cake at 375ºF for 30 minutes. While the cake cools, mix together the frosting ingredients. Frost the cake once it is completely cool.

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