Mexican Wedding Cake

Mexican Wedding Cake 20 ounce can of crushed pineapple, in its own juice 2 cups flour 2 cups sugar 2 tsp. baking soda 2 eggs 1 1/2 cup chopped walnuts or pecans 2 tsp. vanilla Grease and flour 13 x 9 baking pan and preheat the oven to 350*F. Mix all the cake ingredients together by hand and then pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched. Mexican Wedding Cake Cream Cheese Frosting: 1 cup sugar 1 stick of butter, softened 8 ounces of cream cheese 1 tsp. vanilla Cream the icing ingredients together, and then ice the cake when it is cooled. This recipe makes one sheet cake with 20 to 24 servings.