mexican fruitcake

Name: Mexican Fruitcake
Prep time: 10 min
Cook time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 20 ounce(s) can crushed pineapple with juice; 2 cup(s) flour; 2 cup(s) sugar; 1 cup(s) chopped pecans; 2 teaspoon(s) baking soda; 2 - eggs; ## ICING; 8 ounce(s) cream cheese, room temperature; 2 cup(s) powdered sugar; 1/2 cup(s) butter, softened; 1 teaspoon(s) vanilla extract

(1 RATING)

71 Pinches 1 Photo

Paula Mahon

Blue Eye, AR

Updated on Nov 22, 2013

Moist. Made at the holidays. Delicious.

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 12 serving(s)

Ingredients

20 ounces can crushed pineapple with juice
2 cups flour
2 cups sugar
1 cup chopped pecans
2 teaspoons baking soda
2 - eggs
ICING
8 ounces cream cheese, room temperature
2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla extract

How To Make mexican fruitcake

Step 1

Preheat oven to 350 degrees. Spray a 9x13 inch pan with nonstick cooking spray.

Step 2

Mix all cake ingredients by hand in a large bowl and pour into prepared pan.
Step 3

Bake 40-45 minutes, being careful not to overbake. Make sure a toothpick comes out clean but your finger indentation remains in the middle of the cake.
Step 4

Mix all icing ingredients in an electric mixer and spread on warm cake.
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