Mexican Wedding Cake -- Quad-Cities Online Recipe Book
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Mexican Wedding Cake

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2 cups sugar
2 cups flour
2 teaspoons vanilla
2 teaspoons baking soda
2 eggs
1 can (20 ounces) crushed pineapple
1 cup nuts
Cream cheese frosting:
8 ounces cream cheese
1 stick butter
2 teaspoons vanilla
1 pound powdered sugar


Mix together all ingredients for cake. Bake at 350 degrees for 30 minutes. Cool. Combine ingredients for frosting. Frost cake and sprinkle with 1/2 cup nuts.

Eunice Weaver

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