"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mexican Wedding Cake with Pineapple Recipe

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This recipe for Mexican Wedding Cake with Pineapple, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Daniel Ray Owen


20 oz. can crushed pineapple with juice
2 c flour
2 c sugar
2 tsp baking soda
2 eggs
1 c chopped pecans
2 tsp vanilla

Mexican Wedding Cake Cream Cheese Frosting
1 c sugar
1/2 c real butter, softened
8 oz. cream cheese, softened
1 tsp vanilla

Oven 350

Grease and flour 13 x 9 x 2 baking pan. Preheat oven to 350
Mix all cake ingredients together and pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched.

Cream together the frosting ingredients with mixer. Spread the frosting on the cake while the cake is warm, so it melts down into the cake.

Personal Notes:
Personal Notes:
It's so good, it'll make you want to slap your grandma off the barstool.




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