Dessert,  Recipes

Mexican Fruitcake

A very moist cake usually made during the holidays. Made with crushed pineapple and pecans-a very simple cake recipe. Then topped with a yummy creamy cream cheese frosting. Really good served cold the next day right out of the fridge, but equally wonderful right out of the oven.

Mexican Fruitcake



  • 20 oz can crushed pineapple with juice
  • 2 c flour
  • 2 c sugar
  • 1 c chopped pecans
  • 2 tsp baking soda
  • 2 eggs


  • 8 oz cream cheese room temperature
  • 2 c powdered sugar
  • 1/2 c butter softened
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees. Spray a 9x13 inch pan with nonstick cooking spray.
  2. Mix all cake ingredients by hand in a large bowl and pour into prepared pan.
  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.
  4. Mix all icing ingredients in an electric mixer and spread on warm cake.


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