Mexican Fruitcake
Debbie Scullin, Rollingdam, NB

2 cups flour
2 cups sugar
2 beaten eggs
2 tsp. soda
1 cup chopped pecans
1- 19 oz. can crushed pineapple (not drained)

Mix and pour into greased 9" x 13" pan.  Bake in 350 oven approx. 30-40 minutes.

Icing:

8 oz. cream cheese
cup margarine
2 cups icing sugar
1 tsp. vanilla

Beat above mixture with beaters.