CAKE:

1 c. nuts
2 c. sugar
2 c. flour, unsifted
2 tsp. baking soda
2 eggs
1 (20 oz.), (No. 2) can crushed pineapple
1 tsp. vanilla

Stir all ingredients until very moist. Bake in 9 x 13 inch pan (greased & floured) at 350 degrees (for glass pan, bake 40 minutes). Frost while cake is hot.

FROSTING:

1 stick butter
1 (8 oz.) pkg. cream cheese
1 1/3 c. confectioners sugar
1 tsp. vanilla

Beat softened butter with cream cheese, sugar and vanilla. Frost while cake is hot. Sprinkle with chopped nuts. Refrigerate for 3 days before serving.