Mexican Wedding Cake

 2 cups sugar

2 tsp baking soda

2 cups flour

2 eggs

 1 tsp vanilla 

1 (20 oz) can crushed pineapple

3/4 cup chopped pecans or walnuts

In a large bowl mix the dry ingredients and then add the wet.  Mix with a wooden spoon.  Pour into a 9x13 pan and bake in a 350 degree oven for 35 minutes.  After baking poke holes in the cake using a toothpick to help the frosting go down into the cake. 

Frosting:

1/2 stick (1/4 cup) butter

8 oz cream cheese, softened

1 3/4 cu powdered sugar

1 tsp vanilla

Using an electric mixer combine butter and cream cheese.  Add the powdered sugar slowly.  Lastly add the vanilla. Spread the frosting over the cake to the edges.  Sprinkle chopped pecans on top.  Serve.

Recipe: Glo's Country Kitchen