Mexican Fruit Cake

 

Cake:

    1 20-ounce can crushed pineapple, undrained.
    2 cups flour
    1.75 cups sugar
    2 eggs
    2 teaspoons baking soda
    1.5 cups chopped nuts

Mix all together, place in greased 9x13 ovenproof glass baking dish and bake for exactly 35 minutes.

Topping:

    1 8-ounce package cream cheese
    1 stick margarine
    2 cups powdered sugar
    1/2 cup chopped pecans

Mix cream cheese, margarine and powdered sugar together and spread on top of cake while fruit cake is still warm, Sprinkle chopped pecan over the top.  


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