2 c. sugar
2 c. flour
1 tsp. baking soda
1/2 c. chopped pecans
1 tsp. vanilla
1 (20 oz.) can crushed pineapple, juice and all

Stir all together and pour into ungreased 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes. When cake is done and still hot, poke holes in top with meat fork and pour icing over top of hot cake.

ICING:

1 (8 oz.) cream cheese
1 stick butter
1/2 c. chopped pecans
3/4 c. granulated sugar