Mexican Cake

Serves: 5
Total Calories: 897


1 (20-ounce) can crushed pineapple, undrained
1 cup all-purpose flour
1 teaspoon baking soda
2 eggs
2 cups sugar
pinch of salt
1 cup chopped pecans
4 (3-ounce) packages cream cheese, softened
1 stick margarine, melted
1 teaspoon vanilla extract


Put all ingredients into mixing bowl. Mix with spoon. Pour into greased 9x13-inch pan and bake at 350° for 35–45 minutes.

Combine ingredients. Frost cake while still hot. Cover with foil.

Nutritional Facts:

Serves: 5
Total Calories: 897
Calories from Fat: 417

This Mexican Cake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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