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Recipe
Mexican Wedding Cake Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1092g | |
| Calories 3512 | |
| Calories from Fat 682 | 19% |
| Total Fat 80.89g | 101% |
| Saturated Fat 12.28g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 3550mg | 148% |
| Potassium 1439mg | 41% |
| Total Carbs 654.69g | 175% |
| Dietary Fiber 22.0g | 73% |
| Sugars 429.05g | 286% |
| Protein 60.41g | 97% |
Ingredients Convert Measures
- 2 c. sugar
- 2 c. flour
- 2 teaspoon baking soda
- 2 Large eggs
- 20 ounce. can unsweetened, undrained crushed pineapple
- 2 teaspoon vanilla
- 1 c. minced nuts
Directions
- Mix ingredients in order by hand. Lightly grease 9 x 13 inch pan, add in mix and bake at 350 degrees for 35 to 45 min. Cold then frost.
