I have no idea why it is called Mexican Cake but I'm always asked to bring it to special occasions.

2	C.	Flour
2	C.	Sugar
2	tsp.	Soda
3		Eggs
20	oz.	can, crushed pineapple, including juice
1	C.	Pecans, chopped
1	tsp.	vanilla
8	oz.	pkg. Cream Cheese
2	C.	Powdered Sugar
1		stick, Margarine
2	tsp.	Vanilla

• Cake:
  • Combine dry ingredients. Add eggs, pineapple, pecans and vanilla.
  • Bake in 9x13" pan that has been greased and floured at 350 degrees for 40 minutes. Ice while hot.
• ICING:
  • Cream cream cheese, powdered sugar, margarine and vanilla together.

• MUST STORE CAKE IN REFRIGERATOR -- LASTS FOR DAYS.