2 c. flour
2 c. sugar
2 c. nuts or pecans
2 tsp. baking soda
1 (20 oz.) can crushed pineapple, drained

Preheat oven to 350 degrees. Mix ingredients together and pour into 2 greased and floured 9 inch pans. Bake for 35 minutes. Let cool, remove from pans and frost.

FROSTING:

8 oz. cream cheese
2 c. powdered sugar
1 stick butter
1 tsp. Mexican vanilla or plain vanilla

Let cheese and butter come to room temperature. Add the sugar and the vanilla. Stir until blended. Spread on cooled cake. After frosting, put cake in refrigerator.