2 c. flour
2 c. sugar
2 tsp. baking powder
2 eggs
1 can crushed undrained pineapple (20 oz.)
1 c. pecans

Mix all dry ingredients. Add eggs and pineapple (including juice) and pecans. Pour into greased 9 x 13 inch pan. Bake at 325 degrees for 35 to 45 minutes.

ICING:

Cream: 1/4 c. softened butter 1 tsp. vanilla 2 c. powdered sugar

Frost cooled cake.