Close
Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| eggs: 2 (beaten) |
| crushed pineapple: 1 20oz can |
| granulated sugar: 1 1/2 cups |
| pecans (chopped): 1 cup |
| cream cheese: 1 8oz package (softened) |
| powdered sugar (unsifted): 1 cup |
| salted butter: 4 Tbl (softened) |
| vanilla extract: 1 tsp |
Mexican Wedding Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
7 serving(s)
Tags
- Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
- Sift flour and baking soda together, add to mix.
- Pour into ungreased 9 x 13 baking dish.
- Bake at 350°F for 35 minutes.
- While cake is baking, make topping.
- Cream together cream cheese, sugar, butter and vanilla* at high speed.
- While cake is warm, not hot, put topping on cake.
- *I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!