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.