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

Stir all ingredients together and pour into greased and floured 9 x 13 inch pan. Bake 40 minutes at 350 degrees.

FROSTING:

2 c. powdered sugar, sifted
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla

Mix and spread over warm cake. Keeps well in refrigerator and freezes well.