"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mexican Cake Recipe

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This recipe for Mexican Cake, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Arline Parker
Added: Tuesday, May 19, 2009


20 oz can crushed pineapple, undrained
2 eggs
2 cups sugar
2 cups flour
2 tsp baking soda
1 cup walnut pieces

1 stick margarine, softened
8 oz pkg cream cheese, softened
1 tsp vanilla
2 cups powdered sugar

CAKE: mix pineapple, eggs, sugar, flour, baking soda and walnuts. Pour in ungreased 9X13 pan. Bake at 350 about 35 minutes. Frost when cool.

FROSTING: cream together margarine and cream cheese. Add vanilla and powdered sugar; mix until creamy. Serves about 30.




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