1 (#2) can crushed pineapple, undrained, unsweetened
2 c. sugar
2 c. flour, unsifted
2 eggs
2 tsp. baking powder
2 tsp. salt
1 c. walnuts, coarsely chopped

Mix by hand all ingredients, except nuts, for 2 minutes. Fold in nuts. Bake in ungreased pan 9x13 for 45 minutes at 350. Refrigerate for 24 hours before cutting. Very moist, keeps well.

FROSTING:

1 (8 oz.) cream cheese
1 tbsp. vanilla
1/4 c. butter
1 1/2 c. confectioners' sugar

While cake bakes, let cream cheese and butter come to room temperature. Add vanilla and sugar, beat all together. Frost cake while warm, not hot.