Mexican Wedding Cake - cooking recipe

Ingredients

2 cups flour
2 teaspoons baking soda
2 eggs, beaten
1 (20 ounce) can crushed pineapple
1 1/2 cups sugar
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
4 tablespoons butter, softened
1 teaspoon vanilla

Preparation

Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
Sift flour and baking soda together, add to mix.
Pour into ungreased 9 x 13 baking dish.
Bake at 350\u00b0F for 35 minutes.
While cake is baking, make topping.
Cream together cream cheese, sugar, butter and vanilla* at high speed.
While cake is warm, not hot, put topping on cake.
*I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!