MEXICAN WEDDING CAKE 
2 c. flour
2 c. sugar
1 c. chopped nuts
1 (20 oz.) can crushed pineapple and juice
2 tsp. baking soda
1 tsp. vanilla
2 eggs

NOTE: There isn't any shortening. Combine above and bake in 9 x 13 greased pan at 350 degrees for 30-35 minutes.

ICING:

1 stick soft butter
1 tsp. vanilla
1 (8 oz.) cream cheese, softened
1 c. powdered sugar

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“MEXICAN WEDDING CAKE”

 

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