2 c. sugar
2 c. self-rising flour
2 tsp. baking soda
2 eggs
2 c. crushed pecans
2 (20 oz.) cans crushed pineapple, undrained

Mix all ingredients; grease and flour a 9x13 inch pan (or use Pam non-stick spray). Pour batter into pan and bake in a 350 degree oven for 40 minutes.

ICING:

8 oz. cream cheese
1 box confectioners' sugar
1 stick butter
1 tsp. vanilla

Mix ingredients; beat until smooth. Spread on top of Mexican Fruit Cake.

NOTE: If you prefer your icing to be less sweet, use 1/2 to 3/4 box of confectioners' sugar.