Mexican Pineapple Cake

Remember the baby shower I threw back in May? Baby Boy was born at the end of May. I finally got to see him last weekend. Here he is with my oldest granddaughter. Isn't he a cutie!

The occasion was his grandfather's birthday, so I made the same Mexican Pineapple Cake my daughter made for the baby shower. Super easy and so delicious. 

Cream butter & sugar together. Blend in dry ingedients.
Mix in pineapple and pecans.

Pour into greased 9 x 13" pan
Bake at 350 for 45 minutes

Mix icing ingredients together and pour on warm cake.
(This picture is from the showerl. The cake is on the top tier)

MEXICAN CAKE
2 c. sugar
2 eggs
2 c. flour
2 tsp. soda
1 (20 oz.) can crushed pineapple, in heavy syrup
1 c. chopped pecans
Pinch of salt
Cream sugar and eggs together. Add flour, soda and salt together. Blend into sugar mixture. Add pineapple and pecans. Mix well. Pour into greased 9x13” pan. Bake at 350 degrees for 45 minutes.
MEXICAN CAKE ICING:
1 (8 oz.) pkg. cream cheese
1 stick butter
2 c. powdered sugar
1 tsp. vanilla
Cream softened butter and cream cheese together. Add powdered sugar and vanilla. Mix well and pour on warm cake. Serve as soon as possible.
Although the recipe doesn't call for it, next time I would garnish with chopped pecans. My birthday candle looked a little lonely on the sea of melting icing.
ENJOY!