Mexican Wedding Cake - cooking recipe

Ingredients

1 c. chopped pecans
2 c. sugar
2 c. self-rising flour
2 eggs
1 (20 oz.) can crushed pineapple
2 tsp. vanilla

Preparation

Preheat oven to 350\u00b0. Combine all ingredients in large bowl. Mix well. Pour into three 8-inch cake pans and bake about 35 minutes or until golden brown. Cool on wire racks. For a moister cake, freeze before icing.