1 (2 lb.) can crushed pineapple, use everything
2 c. sugar
2 eggs
2 c. flour
2 tsp. baking soda
1 tsp. vanilla
1 c. nuts

Mix all ingredients (except nuts). Beat 2 minutes. Stir nuts in. Put in 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Refrigerate 24 hours.

FROSTING:

1 (8 oz.) cream cheese
1/2 c. butter
1 1/3 c. confectioners' sugar
1 tsp. vanilla

Beat until creamy. Frost while warm (not hot).