Mexican Wedding Cake

My mother got this recipe from Helen Osbourne who ran the church librarby in Eastland TX. This cake is dense and moist and oh so rich. On top of all that, its EASY! Its been a standard go-to recipe for years! Enjoy! The original recipe calls for it to be iced in the pan and served as a sheet cake, but I have used in in layer cakes. Just use parchment paper in the pan so it comes out easily!

• Ready In: 40 mins
• Serves: 12

Ingredients

• Cake

• 2  cups sugar
• 2  cups flour
• 1  teaspoon baking soda
• 1  teaspoon vanilla
• 1⁄2 cup pecan pieces
• 1 (20 ounce) can  crushed pineapple in juice

• Icing

• 1⁄2 cup margarine (Room Temp) or 1⁄2 cup butter (Room Temp)
• 8  ounces cream cheese (Room Temp)
• 3⁄4 cup powdered sugar, sifted
• 1  teaspoon vanilla
• 1⁄2 cup pecan pieces

Directions

1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in large bowl.
3. Add can of crushed pineapples WITH the juice and stir by hand till mixed.
4. Pour into greased 9X13 sheet pan.
5. Bake at 350 for 30 minutes.
6. For Icing, mix first 5 ingredients in a stand mixer or with hand mxer till fluffy.
7. Add in Pecan bits.
8. Ice in pan.