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Mexican Fruit Cake

    2 cups sugar

    2 cups self-rising flour

    Large can (20 0z.) crushed pineapples in heavy syrup (do not drain)

    2 eggs

    1 cup chopped pecans

 Mix all ingredients with a spoon until well blended.  Bake at 350 degrees for 40-45 minutes in a greased and floured pan.  Keep checking to make sure it doesn't get too brown on top.  If a toothpick comes out of the cake clean, it is done.  Just keep checking it.

 Frosting

    8 oz. cream cheese (softened)

    1 stick Land O Lakes butter (this makes it better, but you can use margarine)

    2 cups confectioner's sugar

    1 tsp vanilla

Use mixxer and mix until well blended. 

Has to be kept refrigerated.

Back to: Billie Sue's Kitchen