Mexican Wedding Cake
Ingredients
- 2 c flour
- 2 tsp soda
- 1 20 oz can crushed pineapple with juice
- 1 12 c sugar
- 2 eggs
Directions
- 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 oven for 45 minutes
- Cream cheese icing is optional