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| Mexican Wedding Cake Recipe |
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| Mexican Wedding Cake
Cake:
1 1/2 c. sugar
2 eggs
1 (20 oz.) can crushed pineapple with juice
2 c. flour, sifted
2 tsp. baking soda
Topping:
2 (3 oz.) pkgs. Philadelphia cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla
4 tbsp. oleo, softened
To make cake, beat sugar and eggs well. Add crushed pineapple with juice and stir to mix.
Sift flour and baking soda together and add to mixture.
Pour into UNGREASED 9 x 13 inch pan and bake in 350 degree oven for 35 minutes.
Immediately, while cake is warm, put on topping.
To make topping, combine all ingredients and cream together at high speed on mixer. |
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