1 3/4 c. sugar
2 eggs
1 (15 1/4 oz.) can crushed pineapple
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts

FROSTING:

1 stick butter
1 (8 oz.) pkg. cream cheese
1 box powdered sugar
1 tsp. vanilla

Or 13 1/4 ounce can plus 2 ounces water.

Beat together sugar and eggs. Then add remaining ingredients. Beat together well and pour into greased and floured 10 1/2" x 15 1/2" sheet cake pan. Bake at 350 degrees for 20 to 25 minutes.

FROSTING: Beat together softened cream cheese, butter, powdered sugar and vanilla.

Cake can be made ahead and stored in refrigerator several days.