2 lg. eggs
2 c. sugar
20 oz. can crushed pineapple
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 c. chopped nuts (pecans or walnuts)

Beat eggs and sugar until thick and creamy. Stir together flour, baking soda, salt, nutmeg and nuts. Mix crushed pineapple into egg-sugar mixture. Then stir in flour mixture until well blended.

Grease a 9 x 13 inch baking pan, pour in batter and bake at 350 degrees until done (approximately 30-35 minutes). Reduce heat to 325 degrees for a glass pan.

EASY PENUCHE ICING:

1/2 c. butter
1 c. brown sugar
1/4 c. milk
1 3/4-2 c. powdered sugar

Melt butter in saucepan. Add brown sugar and bring to a boil. Reduce heat and simmer for 2 minutes, stirring constantly. Stir in milk and again bring to a boil, stirring. Turn off heat and let cool for a few minutes. Then gradually add powdered sugar. Beat until right consistency for spreading. If necessary, add hot water a teaspoonful or two while stirring.