2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
1 tsp. vanilla
1 (16 oz.) can crushed pineapple (do not drain)
1 c. walnuts, chopped

Mix by hand. Pour in greased and floured 9 x 13-inch pan. Bake at 350 degrees for about 45 minutes, testing with a toothpick. Cool completely.

FROSTING:

1 (8 oz.) pkg. Philadelphia cream cheese, softened
1/2 c. butter (1 stick)
1 3/4 c. powdered sugar
1 tsp. vanilla

Beat with mixer until blended. Spread over cooled cake; sprinkle with nuts. Store in refrigerator.