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| MEXICAN WEDDING CAKE | |
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2 c. flour 2 tsp. baking soda 20 oz. can crushed pineapple including juice 1 c. chopped pecans 2 c. sugar 2 eggs Combine ingredients, stir until well mixed. Pour into greased and floured 9x13 inch pan. Bake in preheated 350 degree oven for 30-35 minutes. May frost or leave plain. Keeps well, better second or third day. FROSTING: 8 oz. cream cheese 1 box powdered sugar 1/2 c. butter 1 tsp. vanilla Mix until lumps are gone. Add 1 cup chopped pecans. | |
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recipe reviews #86519
Dana (Ohio) says:
This cake is delicious! Very moist, keeps well - a great cake for a potluck. Make it the day before, frosting and all, and refrigerate. I think it's even better the second day! My aunt gave my mom this same recipe over 30 years ago, and it's one of our favorites.
#125894
Sweets4Me (Texas) says:
I stumbled across this recipe - was looking for an easy & delicious cake recipe for my daughter's baptism, that she would enjoy as well. :) This cake was loved by all! So easy, moist, and tasty! Perfect. Definitely tasted better a day or two later.
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