Mexican Wedding Cake

INGREDIENTS

• 2 cups flour
• 2 cups white sugar
• 2 eggs
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup pecans, finely chopped
• 16 oz crushed pineapple with juice

FROSTING

• 16 oz cream cheese (2 packages)
• 2 cups powdered sugar
• 1 cup butter (2 sticks), softened

PREPARATION

1. Preheat oven to 350 degrees F and grease a 9×13 baking dish.
2. In a large bowl, mix together flour, sugar, baking soda, and salt.
3. Add eggs and pineapple. Mix until just combined, then fold in the chopped pecans.
4. Transfer batter to the prepared dish and bake for 40-45 minutes.
5. As cake bakes, mix together the frosting ingredients until smooth.
6. Pierce the top of the cooked cake with a fork all over. Pour frosting onto cake while still hot and spread into an even layer.
7. Allow cake to cool before serving.