MEXICAN FRUITCAKE 
20 oz. can crushed pineapple in juice, undrained
2 c. flour
2 tsp. baking soda
1 c. sugar
2 eggs
1 c. oil

I also add shredded coconut, about 1/2 cup or so. Just mix everything together and pour into greased 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Frost while still hot with the following mix: 2 c. 10x sugar 1 stick butter (melted) 1 tsp. vanilla.

 

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