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. Spray a 9″ x 13″ pan with non-stick spray and set aside. In a large bowl, add the flour, sugar, eggs, baking soda, vanilla, and pineapple & juice 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 the softened cream cheese, sugar, and vanilla to a large bowl and beat well until fully combined. Frost cake once cooled. Notes Store covered for 3 days at room temperature or up to a week in the fridge. Possible mix-ins or toppings: pecans, walnuts, or coconut. Top with sprinkles to jazz it up.