Mexican Wedding Cake

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
2. Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
4. To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

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Reviews (25)

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44

CAROLYNN SISNEROS

Nov. 11, 2003

"I use a variation of this recipe and it is fabulous! I add all the listed ingredients together including the coconut and nuts, minus the milk. Bake for 40 minutes until carmelized/browning on top. ..." See moreCool. Mix 2 cups powdered sugar with one 8oz package of cream cheese and frost. It's a huge family favorite."

29

HOLZBAURMOM

Jun. 30, 2003

"I really enjoyed making this cake. It stays in the pan it was cooked in and the toping just pours over the cake, no icing process needed. Everyone loved it and asked for it to be made again for the ..." See morenext day!"

18

PureGirl

May. 19, 2007

"Oh my goodness, this cake is to die for! I only put 1 cup of sugar in the cake and used regular milk in the sauce, but otherwise followed the recipe exactly. My whole family loved this cake. Beware,..." See more it's addicting!"