2 eggs
2 c. flour
1/2 c. sugar
1/2 c. brown sugar
2 tsp. baking soda
1 (20 oz.) can crushed pineapple
1 c. nuts

In large bowl beat 2 eggs until light and fluffy. Add 1 (20 ounce) can pineapple, undrained, 2 cups flour, 1/2 cup sugar, 1/2 cup brown sugar and 2 teaspoons soda. Mix ingredients well by hand. (DO NOT USE ELECTRIC MIXER - MAKES TOO MUCH AIR WHICH WILL CAUSE CAKE TO FALL.) Add 1 cup of chopped nuts. Put in greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 45 to 50 minutes, until toothpick inserted in cake comes out clean.

CHEESE GINGER FROSTING:

3 oz. cream cheese, softened
1/4 c. butter
1 tsp. vanilla
2 c. powdered sugar
1 tsp. ginger

USE ELECTRIC MIXER AND SMALL BOWL FOR FROSTING. Cream together cream cheese, butter and vanilla. Gradually add powdered sugar and ginger. Continue beating until smooth.