Michigan Cottage Cook: BONNIE'S MEXICAN WEDDING CAKE---SUPER EASY, DELICIOUS, SERVE IT FROSTED, OR PLAIN WITH WHIPPED CREAN, OR AS THE BASE FOR STRAWBERRY SHORTCAKE---PERFECT FOR THE FIRST DAY OF SUMMER!!

This cake may become my favorite cake recipe. It has NO shorting, butter or oil in it. It can be thrown together in minutes, and you don't even have to get a mixer out. The cake is loaded with pineapple and nuts which adds a healthy note to it.

This wedding cake is extremely versatile:
SERVE IT FROSTED--Cream cheese frosting is superb:

For easy transport to functions, Bonnie puts the cake servings in cupcake papers.

SERVE IT PLAIN WITH WHIPPED--aerosol low fat whipped cream is great:

SERVE IT AS THE BASE FOR STRAWBERRY SHORTCAKE AND WOW EVERYONE:

Bonnie, a classmate from high school, made this cake for my birthday, thank you again, Bonnie. She also brought it to our Class of 1961 dinner at ST. George's Hall. I think Sue, our organizer of events for the Class of '61, should make it mandatory that Bonnie brings Mexican Wedding Cake to all our events. Those in favor say aye.

BONNIE’S MEXICAN WEDDING CAKE

2 c flour

1 ½ c sugar, Bonnie and I use 1 ¼ c sugar

2 t baking soda

2 eggs

1 c walnuts, broken with fingers into big pieces

1 can (20oz) crushed pineapple with juice

Ingredients: Flour, sugar, baking soda, eggs, crushed pineapple with juice, and walnuts.

In a mixing bowl, mix flour, sugar and baking soda. Mix together well. Add eggs, walnuts, and pineapple. Mix well with a spoon. Spray a 9x13-inch baking pan with non-stick cooking spray. Put cake batter into pan. Bake in preheated 350° F. oven for 30 to 35 minutes. Top with be golden when done and toothpick inserted into center of cake will come out clean. Cool. Frost with cream cheese frosting, if desired.