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

Mix everything together; stir well. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.

Note: This is a very moist cake.

FROSTING:

3/4 stick butter
1 1/3 c. powdered sugar
8 oz. softened cream cheese
1 tsp. vanilla

Beat well and ice cake. Can sprinkle with nuts, if desired. Let stand 24 hours before serving. Can be iced while warm.