Mexican Fiesta Cake

Cake:

2 C flour 

20 oz can crushed pineapple

2 C sugar 

2 eggs

2 tsp baking soda 

1 lrg jar maraschino cherries, drained and chopped (reserve 10 cherries for garnish)

1 C chopped pecans  

Icing:

1 cube butter or margarine 

2 C powdered sugar

8 oz pkg cream cheese 

1 tsp vanilla

Topping:

1 can sliced pineapple, drained 

saved maraschino cherries

Mix all the cake ingredients together and pour into a 9 X 13 X 2-inch greased and floured pan. Bake at 350° for 40 minutes. Leave in pan for 10 minutes before turning out onto a serving platter. Mix together ingredients for icing. Frost the cake while still hot. Arrange pineapple slices and maraschino cherries on top of iced cake.