Mexican Wedding Cake

I love to try new recipes. I am notorious for changing recipes and I love that this site allows me to actually make the changes. I also like EASY. If it's not easy AND delicious, I'm out!

I have no idea why this is called 'wedding cake', but I was given this recipe YEARS ago, and it is always a huge hit.

subheading: Cake:

2 cups sugar

2 cups flour

1 cup chopped nuts (I have used walnuts and pecans)

1 t vanilla

1 t baking soda

20 oz can of crushed pineapple, undrained (original recipe calls for 15.5 oz, but I use 20)

subheading: Frosting:

1 stick butter, softened

¾ cup sugar

1 t vanilla

8 oz cream cheese, softened

¾ cup chopped nuts (optional)

Preheat oven to 350

Mix all ingredients for cake together

Pour into greased & floured 9x13 baking dish

Bake for 30 minutes

For frosting, beat together butter, sugar, vanilla & cream cheese then add nuts

Frost the cake while slightly warm

Refrigerate until ready to serve

****NOTE I don't think this recipe has to be refrigerated (once it's initially been refrigerated for the icing to harden), but in my opinion, this cake is best served somewhat cold, but room temp is fine also.

I have no idea why this is called 'wedding cake', but I was given this recipe YEARS ago, and it is always a huge hit. I add nuts to the frosting as well. You could probably add coconut also if you like.

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