Mexican Fruitcake - cooking recipe

Ingredients

2 c. sugar
2 tsp. baking soda
2 eggs
1 c. pecans, chopped
2 c. flour
1 (20 oz.) can crushed pineapple (juice too)

Preparation

Stir dry ingredients together.
Then stir in pineapple, eggs and pecans.
Bake in 9 x 13-inch sheet cake pan at 350\u00b0 for 45 minutes.
Cool.