2 c. flour
2 eggs
1 (20 oz.) can crushed pineapple, unsweetened
1 c. nuts, chopped
2 c. sugar
2 tsp. baking soda

FROSTING:

1 (8 oz.) pkg. cream cheese
1/4 lb. butter
2 c. confectioners sugar
1 tsp. vanilla

Combine ingredients in mixing bowl, mix by hand until well blended. Do not beat. Pour batter into 12 x 9 inch greased and floured pan. (Pam may be used.) Bake in preheated 350 degree oven for 35 to 40 minutes.

FROSTING: Combine ingredients and beat until smooth, pour onto cake right from oven. Chill until icing sets, keep cake refrigerated.