Mexican Wedding Cake

Mexican Wedding Cake For the cake 2 cups all purpose flour 2 cups sugar 2 eggs 2 teaspoons baking soda 2 teaspoons vanilla 16 oz can crushed pineapple & its juice For the frosting 8 oz cream cheese, softened 1 cup sugar 1 teaspoon vanilla For the cake Preheat oven to 350 degrees. Grease a 9″ x 13″ pan and set aside. In a large bowl, add all “cake” ingredients and mix by hand with a wooden spoon until well combined. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before frosting. For the frosting Add cream cheese, sugar, vanilla, and butter (if you’re including it) to a large bowl. Beat well with a hand mixer until fully combined. Frost cake once cooled.