Preheat oven to 325°F

Use a 9X13 cake pan- recipe works well with glass example(Pyrex or Anchor). Spray pan with cooking spray or (grease and flour) your cake pan.

Mix flour, sugar, slightly beaten eggs, baking soda, can of crushed pineapple and its own juice (do not drain) add the chopped pecans and stir with a wooden spoon. The cake batter will be thick.

Pour cake batter into cake pan, you may have to use a spatula to get all the mix out of the mixing bowl.

Bake @ 325°F apprx. 40-45 minutes. The cake should take on a deep golden brown color. When toothpick inserted in center comes out clean the cake is done.

While your cake is baking prepare the frosting.

Prepare the frosting for the cake: *Cream together softened cream cheese and butter. Add in vanilla, make sure everything is mixed well together no "lumps". Gradually add in the powdered sugar. have your frosting ready to go when the cake comes out of the oven.

When the cake is ready. Take out of the oven and 'ice' while HOT.

This cake has been "A Family Tradition" for many decades. For family get-togethers & holidays someone always ask...Is *Mexican Fruitcake* on the menu? the ingredients are simple and very easy to make but in my opinion, its just a darn good cake!! The cake barely gets 'iced' & someone's usually right there with a plate. Ready to cut a. 'generous' slice out! Of course this cake does taste good warm & super delicious the next day. Once the cake has 'firmed' & the icing has 'setup'.... I'm starting to "rattle on" so I'll shut up for now.

**Oh, the reason why its called "Mexican Fruitcake".. the cake portion, has the appearance (in general) of a fruitcake. Pineapples are also grown in Mexico, Hence the name Mexican Fruitcake, but tastes way better...lol