The Pineapple Mexican Wedding Cake

This is the all time most searched on the web and most read post on The Irish Lady blog so here it is again and worth every bite of it.

Scrumptious AND  E and Z is what this cake is!   So easy, just dump, stir, pour, bake and frost.  I made mine in a To Go container to take to my sister.  Favorite cake, is putting it mildly for her.    She can eat the whole thing and loves it.   Happy Birthday,  sister!

Cake Ingredients:

2    Cups Flour

2    Cups Sugar

2     Teaspoons Baking Soda

1  1/2  Cup Pecans

2      Eggs

2      Teaspoons Vanilla

1       Can Crushed Pineapple (20 ounces)


Preheat oven t0 350 degrees.  Spray 9X13 pan  or a bundt pan with cooking spray.   Add all ingredients and mix by hand.  Pour into pan and bake for 40 minutes for the 9 x 13 or 50 minutes for the bundt pan.  Cake will spring back when touched in the center.   Cool completely and frost with cream cheese frosting or just buy some if you are really in a hurry.

Frosting Ingredients:

1        Package Cream Cheese (8 ounces)

1         Cup Sugar

1         Stick Butter (1/2 cup)

1          Teaspoon Vanilla


Blend well with hand mixer until frosting is creamy and not sticking to the beaters.  It creams more as you beat it so don’t go to far because it becomes runny.