I know you hear me say with a lot of the recipes I share on this blog that they are so simple to make. Well, this one definitely is for a from scratch dessert. It has a little heavier crumb, kind of like a carrot cake. This recipe has been around for a while and I sometimes hear it called Mexican Fruit Cake. It's a great summer cake and nice for a crowd. You can serve 24 with 2 inch squares.
Preheat oven to 350 degrees.
2 cups flour
2 cups sugar
2 teaspoons baking soda
20 oz. can crushed pineapple in 100% pineapple juice (use everything in the can, I used Dole)
1 cup chopped pecans
Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans. Stir just until moistened and blended. Pour into a buttered or sprayed 9x13 inch baking dish. Bake in a preheated 350 degree oven for about 35 minutes. Cool completely.
1 stick butter, softened
8 oz. cream cheese brick
2 1/2 cups powdered sugar
1 teaspoon vanilla
Cream the butter and cream cheese. Add the powdered sugar one cup at a time and blend. Add the vanilla and beat until smooth.
Frost cooled cake using all the frosting.