Mexican Wedding Cake - cooking recipe

Ingredients

2 c. flour
2 tsp. soda
1 (20 oz.) can crushed pineapple with juice
1 1/2 c. sugar
2 eggs

Preparation

Beat by hand until blended.
Add 1 (10 ounce) jar maraschino cherries, cut in half and drained, and 1 cup chopped nuts.
Pour into greased and floured 9 x 13-inch pan.
Bake in a 350\u00b0 oven for 45 minutes.
Cream cheese icing is optional.