Mexican Wedding Cake - cooking recipe

Ingredients

2 c. sugar
2 eggs
1 (20 oz.) can crushed unsweetened pineapple (do not drain)
1 c. chopped pecans
2 c. flour
2 tsp. soda
pinch of salt

Preparation

Blend well.
Pour into ungreased 9 x 13-inch pan.
Bake at 375\u00b0 for 40 minutes.