MEXICAN FRUIT CAKE

2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1 c. pecans, chopped
1/3 c. oil
1 (15 oz.) can crushed pineapple
--ICING:--
1 (8 oz.) cream cheese
2 c. confectioners sugar
1 stick oleo
1 tsp. vanilla

CAKE: Mix all ingredients in large mixing bowl.
Stir by hand until completely mixed.

Pour into greased and floured 13 x 9 inch baking
pan or dish.
Bake 40 to 45 minutes in metal pan; 30 to 35 minutes
in glass baking dish. ICING: Mix together.

Ice when cake is cool. Janice Pearl Curts