Mexican Fruit Cake, Unbelievably Moist And Oh So Good

• Vegetarian

• Produce

  • 1 20 oz can Pineapple

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 2 cups Granulated sugar
  • 2 cups Powdered sugar
  • 1 tsp Vanilla

• Ingredients

  • 1 Frosting:

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1 stick Butter
  • 8 oz Cream cheese

Found on theredpaintedcottage.com

Description

Ingredients

• 2 eggs, beaten
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 20 oz can crushed pineapple, DO NOT drain
• 1 cup walnuts, coarsely chopped
• Frosting
• 8 oz. cream cheese, softened
• 1 stick butter, softened (1/2 cup)
• 2 cups powdered sugar
• 1 teaspoon vanilla

Directions

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13 baking pan.
• Using a large mixing bowl, beat eggs with a fork or whisk.
• Add the sugar and beat well, using a wooden spoon.
• Add the flour and baking soda and mix with a wooden spoon. Do not use a mixer.
• Add in the can of crushed pineapple (remember, DO NOT drain)
• Add the chopped walnuts and stir until well blended.
• Pour into the greased and floured 9 x 13 pan and bake for 45 minutes.
• Frosting
• Whip the softened cream cheese and butter together with an electric mixer.
• Slowly add the powdered sugar and vanilla and beat until everything is smooth and blended.
• Spread on the cooled cake.