MEXICAN FRUIT CAKE 
2 eggs
2 c. flour
2 c. sugar
2 tsp. baking soda
1 c. chopped nuts
1 (20 oz.) can crushed pineapple, with juice

Mix all together. Bake at 350 degrees for 30 to 45 minutes.

ICING:

2 c. powdered sugar
1 tsp. vanilla
8 oz. cream cheese, room temp.
1 stick butter, room temp.

Ice while warm.

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“MEXICAN FRUIT CAKE”

 

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