Mexican Wedding Cake

Name: Mexican Wedding Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15 serving(s)
Ingredients: 1 cup flour; 2 cups sugar; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 eggs; 1 (20 ounce) can pineapple, crushed; 1 cup golden raisin; 1 cup pecans, chopped; 1/2 cup butter; 8 ounces cream cheese, softened; 1 teaspoon vanilla; 2 cups powdered sugar

Submitted by Lacy S.

"This is a wonderful recipe. My mom got it from a lady she worked with years ago. The recipe card is becoming worn and I am posting so it is not lost forever. This is a very moist cake."

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Ready In:: 50mins
Ingredients:: 12
Serves:: 15

ingredients

Cake
1 cup flour
2 cups sugar
2 teaspoons baking soda
¹⁄₂ teaspoon salt
2 eggs
1 (20 ounce) can pineapple, crushed
1 cup golden raisin
1 cup pecans, chopped
Icing
¹⁄₂ cup butter
8 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar

directions

Preheat oven to 350 degrees.
Sift together flour, soda, sugar, and salt.
In a seperate bowl beat eggs, and stir in pineapple, raisins, and chopped pecans.
Slow mix dry ingredients into egg mixture and beat to combine.
Pour mixture in 9 x 13 baking dish, and bake for 30 minutes, or until knife inserted into middle of cake comes out clean.
While cake is cooling prepare icing.
In a large bowl cream together butter, cream cheese, and vanilla until smooth.
Add in powdered sugar and mix to combine.
Do not ice cake until it has completely cooled.