Mexican Fruit Cake Recipes

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MEXICAN FRUIT CAKE



Mexican Fruit Cake image

The original recipe called for self-rising flour (which I did not have), so I redid the recipe to suit me and much easier Hope you enjoy.

Provided by Linda Scharek

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 6

1 box yellow cake mix
1 can(s) crushed pineapple, undrained
1 mashed banana
1 c coconut
1 c chopped pecans
1 can(s) cream cheese frosting

Steps:

  • 1. Mix 1st 3 ingredients well, add coconut and pecans
  • 2. Bake in a 13 x 9 pan at 350 degrees for 30-40 minutes or until toothpick comes out clean
  • 3. Cool cake and spread with cream cheese icing. Serve or freeze.

MEXICAN FRUITCAKE



Mexican Fruitcake image

Moist. Made at the holidays. Delicious.

Provided by Paula Todora

Categories     Cakes

Time 55m

Number Of Ingredients 11

20 oz can crushed pineapple with juice
2 c flour
2 c sugar
1 c chopped pecans
2 tsp baking soda
2 eggs
ICING
8 oz cream cheese, room temperature
2 c powdered sugar
1/2 c butter, softened
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 9x13 inch pan with nonstick cooking spray.
  • 2. Mix all cake ingredients by hand in a large bowl and pour into prepared pan.
  • 3. Bake 40-45 minutes, being careful not to overbake. Make sure a toothpick comes out clean but your finger indentation remains in the middle of the cake.
  • 4. Mix all icing ingredients in an electric mixer and spread on warm cake.

MEXICAN FRUITCAKE



Mexican Fruitcake image

Make and share this Mexican Fruitcake recipe from Food.com.

Provided by taillightsinsightbb

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (20 ounce) can crushed pineapple, undrained
2 cups plain flour
2 teaspoons baking soda
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup chopped pecans or 1 cup walnuts
2 cups powdered sugar
1 (8 ounce) package cream cheese
1/2 cup melted margarine
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Mix all of the cake ingredients together.
  • Pour into a 13x9-inch pan greased with margarine.
  • Bake for 35-45 minutes.
  • Blend all of the frosting ingredients until smooth.
  • Frost cake while hot.

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