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Mexican Wedding Cake

yield: 108 total time: 35 minutes

Ingredients

2 cups all-purpose flour
2 cups sugar
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla
16 ounces crushed pineapple & its juice
8 ounces cream cheese softened
1 cup sugar
1 teaspoon vanilla

Nutrition

Calories : 40 calories
Carbohydrate : 8 grams
Cholesterol : 5 milligrams
Fat : 1 grams
Protein : 1 grams
Sodium : 30 milligrams
Sugar : 6 grams

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