Mexican Fruit Cake (with Cream Cheese Frosting)

This cake is moist and super easy to make. Its kind of like a carrot cake without the carrots. I wrote down this recipe while watching a cooking show back in 1979. I sometimes add 1/2 cup of coconut. 

CAKE
1 (20 oz or 596 ml) can crushed pineapple, drained
2 tsp. baking soda
2 eggs
2 cups sugar
2 cups all purpose flour
1 cup chopped walnuts

1/2 cup shredded coconut (optional)

Preheat oven to 350°F. Combine pineapple and baking soda, add eggs, sugar, flour and nuts. Mix well. Grease and flour (or spray with vegetable spray) 9 X 13 X 2 inch pan.

Bake at 350°F for 30 to 40 minutes or until a toothpick inserted into center comes out clean. Let cool.

ICING:
½ cup butter
2 cups powdered sugar
8 oz. or 225 grams cream cheese (softened)
1 tsp. vanilla

Mix and frost. Sprinkle additional finely chopped nuts on top.

Link to Recipe: Mexican Fruit Cake (with Cream Cheese Frosting)

Grease a 9 X 13 pan

Combine and mix cake ingredients

Pour batter into greased pan

Bake at 350°F for 30 to 40 minutes or until a toothpick inserted into center comes out clean. 

Mix and frost. .

Sprinkle additional finely chopped nuts on top