MEXICAN WEDDING CAKE

Name: MEXICAN WEDDING CAKE
Total time: 3600 s
Yield: 15 servings
Cuisine: American
Ingredients: 20 oz Can Crushed Pineapple; 2 cup Flour; 2 cup Granulated Sugar; 2 tsp Banking Soda; 3 Eggs (beaten until well blended); 1/2 cup Pecans CHOPPED (Optional or use your favorite nut); 8 oz Cream Cheese; 2 cup Powdered Sugar; 1 stick Melted Butter; 1 tsp Vanilla

Andysgal @cook_2718637

Fort Scott, Kansas

My aunt Connie always brought this cake to the family gatherings. I craved it.... So she finally gave me the recipe. So magically delicious!

Andysgal @cook_2718637

Fort Scott, Kansas

My aunt Connie always brought this cake to the family gatherings. I craved it.... So she finally gave me the recipe. So magically delicious!

Saved

Ingredients

1 hour

15 servings

20 ozCan Crushed Pineapple
2 cupFlour
2 cupGranulated Sugar
2 tspBanking Soda
3Eggs (beaten until well blended)
1/2 cupPecans CHOPPED (Optional or use your favorite nut)
8 ozCream Cheese
2 cupPowdered Sugar
1 stickMelted Butter
1 tspVanilla

Saved

Steps

1 hour

1

PRE HEAT OVEN TO 350°F.
2

MIX Pineapple, flour, granulated Sugar, baking soda, eggs, and nuts. WITH WOODEN SPOON.
3

POUR Batter into a prepared cake pan . 13x9 pan for 45 minutes (metal pan) or 35 minutes ( glass pan)
4

While baking cake began prepping the icing.
5

BEAT Cream Cheese, Powdered Sugar, Melted Butter, and Vanilla. Cream together till SMOOTH.
6

Frost cake while still pretty warm. WHEN COOL PLACE IN REFRIGERATOR. Also you can make this a layer cake with 2 round cake pans that's my favorite way to eat it!!!!