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PINEAPPLE NUT CAKE 
CAKE:

1 can (1 lb. 4 oz.) crushed pineapple (in its own juice)
2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. baking soda
1 c. chopped nuts

FROSTING:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla
1/2 c. sifted confectioners' sugar

Mix pineapple, sugar, flour, eggs, soda and vanilla for 2 minutes on high speed. Fold in nuts and mix until well blended. Pour into greased pan (13x9x2 inch) and bake at 350 degrees for 45 minutes or until golden brown.

Beat Frosting ingredients together until smooth.

Ice cake with frosting about 5 minutes after taking cake from oven (cake should be warm).

Refrigerate 24 hours before serving.

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