Mexican Fruit Cakeeasy prep time 15 mins + 2 hrs to cool down | cook time 40 mins | SERVINGS 16
FOR THE CAKE
2 cups all-purpose flour
2 cups La Fe Brown Sugar
2 tsp baking soda
2 large eggs
2 1/4 cup La Fe Pineapple Pulp (crushed)
1 cup walnuts
FOR THE FROSTING
1 cup cream cheese
1/2 cup butter
2 1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup walnuts to sprinkle on top
Preheat the oven to 350℉ (180℃).
Grease well and flour 9 by a 13-inch baking pan. Set aside.
In a large bowl, add flour, La Fe brown sugar and baking soda, and mix well. Add La Fe pineapple pulp and stir with a wooden spatula until well combined.
Pour batter into the prepared pan and bake for about 35 to 40 minutes until golden and brown on top. Let cool in the pan for a while. Frost when it’s warm.
In a large bowl with an electric mixer, beat all frosting ingredients on high until smooth and creamy, 3 to 5 minutes. Frost cake while warm.
Sprinkle toasted walnuts on top of the frosting. Allow the cake to cool completely and icing sets, about 2 hours.
Slice and serve.