2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts
1 (20 oz.) can crushed pineapple, undrained

Mix all ingredients well. Grease and flour a 9"x13" baking pan. Bake 35 to 40 minutes at 350 degrees.

FROSTING FOR MEXICAN FRUIT CAKE:

1 (8 oz.) pkg. cream cheese
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
9 maraschino cherries, quartered
3/4 c. coconut

While cake is baking cream together the softened cream cheese and butter. Add all other ingredients and a tablespoon or two of milk if frosting needs thinning down. SPREAD ON CAKE IMMEDIATELY AFTER REMOVING FROM OVEN.