MEXICAN FRUIT CAKE 
2 c. sugar
2 c. flour
2 tsp. baking soda
3 eggs
1 (20 oz.) can pineapple
1 c. pecans

Beat eggs, add sugar, flour, soda and pineapple. Mix well and add nuts. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes.

ICING:

1 (8 oz.) cream cheese
1 stick butter
2 c. confectioners' sugar

Beat well and pour over hot cake.

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“MEXICAN FRUIT CAKE”

 

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