Mexican Wedding Cake
INGREDIENTS:
2 Cups Flour
15-16 Ounces Crushed Pineapple
2 Eggs
1 Teaspoon Vanilla
2 Teaspoons Baking Soda
1 Cup Sugar
1 Cup Brown Sugar
1/2 Cup Walnuts, Chopped
1 Tablespoon Cinnamon
1/2 Cup Butter
8 Ounces Cream Cheese, Softened
1 3/4 Cups Powdered Sugar
1 Teaspoon Vanilla
1/2 Cup Walnuts, Chopped
DIRECTIONS:
Mix flour, pineapple, eggs, vanilla, baking soda, sugar, brown sugar and 1/2 cup walnuts. Pour into greased 9x13 pan. Bake in 350 degree F. oven for 25 to 30 minutes. Let cool.
Cream butter and cream cheese together. Slowly beat in powdered sugar and vanilla. Once combined, add 1/2 cup walnuts to frosting. Then frost cake.