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Mexican Fruitcake

Joan Schriver
David and Jordan Schriver

  • 2 cups flour
  • 2 cups sugar
  • 2 eggs, beaten
  • 2 tsp baking soda
  • 1 cup chopped pecans or walnuts
  • 19 oz can crushed pineapple with juice

Icing:

  • 8 oz pkg cream cheese
  • ½ cup butter
  • 2 cups icing sugar
  • 1 tsp vanilla

Mix cake ingredients together and pour into a 9x13 inch pan. Bake at 350°F. After cake has cooled, spread on icing. Keep cake in refrigerator.