The Wedding Cakes

Pineapple Twist Mexican Cake

Ingredients;

• 16 or 20 ounce (large) can of crushed pineapple, in its own juice

• 2 cups flour

• 2 cups sugar

• 2 tsp. baking soda

• 2 eggs

• 1 1/2 cup walnuts or pecans

• 2 tsp. vanilla

Directions;

The directions couldn’t be simpler. Grease and flour 13 x 9 x 2″ baking pan and preheat the oven to 350*. Mix all the cake ingredients together by hand and then pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched