Mexican Wedding Cake
(Pineapple Cake)

1 1/3 cups sugar
2 cups flour (“Better for Bread” works best)
1 1/2 teaspoons baking soda
2 15-ounce cans crushed pineapple in juice (not in syrup)
1 1/2 teaspoon vanilla
1 1/2 cups pecan pieces
Heat oven to 350 F. Mix the dry ingredients. Add crushed pineapple with the juice and the vanilla and mix well. Fold in pecan pieces. Pour into a greased pan. Bake approximately 35-40 minutes or until The cake is done when you put a toothpick in it and it comes out clean.