2 c. sugar
2 c. flour
2 tsp. baking soda
1 tsp. vanilla
2 eggs
7 oz. pecans
20 oz. crushed pineapple with juice

Set aside 1 ounce of the pecans for the top of the cake. Mix ingredients together and pour into an ungreased, oblong pan (13 x 9 x 2 inch). Bake at 350 degrees for 30-35 minutes.

ICING:

1 1/2 sticks butter
1 c. sugar
8 oz. container cream cheese, softened
1 tsp. vanilla

Cream all together. Spread on COOL cake. Sprinkle with chopped pecans.