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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Daniel Ray Owen

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Frosting
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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