Mexican Wedding Cake

This traditional celebration cake keeps well and actually tastes better after sitting for a day or so. It’s even good without the frosting!

INGREDIENTS | SERVES 12

2 cups flour

2 teaspoons baking soda

1 (20-ounce) can crushed pineapple, with juice

1 cup chopped pecans, plus extra for garnish

2 cups granulated sugar

2 large eggs

8 ounces cream cheese

2 cups confectioners’ sugar

1⁄2 cup butter

1 teaspoon vanilla

  1. Preheat oven to 350°F. Grease and flour a 9" × 13" pan.
  2. Combine the flour, baking soda, pineapple and juice, chopped pecans, granulated sugar, and eggs in a medium-sized mixing bowl; stir until well mixed. Pour into the prepared pan and bake, uncovered, for 30–35 minutes.
  3. For the frosting, mix together the cream cheese, confectioners’ sugar, butter, and vanilla until well blended. Let the cake cool thoroughly before frosting. Sprinkle with more chopped pecans.