Mexican fruitcake

Yield: 3 servings

Measure Ingredient
\N \N Cake:
20 ounces Can of crushed pineapple
\N \N With juice
2 cups Flour
2 teaspoons Baking soda
2 cups Sugar
2 \N Eggs
1 cup Pecans
\N \N Frosting:
2 cups Powdered sugar
8 ounces Cream cheese
1 \N Stick of butter, melted
1 teaspoon Vanilla

Mix cake ingredients and pour into a 13x9 inch pan. Bake at 350 degrees for 45 minutes. Frost cake while hot! Randy Rigg Submitted By RANDY RIGG On 10-03-94

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