1 c. chopped walnuts
1 1/2 c. sugar
2 c. unsifted all purpose flour
2 tsp. baking soda
2 eggs, beaten
16 oz. canned, crushed, undrained pineapple in its own juice
1 tsp. vanilla

FROSTING:

1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 1/3 c. powdered sugar
1 tsp. vanilla

Mix all ingredients for cake together and stir until well moistened. Bake in 9 x 13 inch greased pan at 350 degrees for 30 to 35 minutes. Beat together frosting ingredients until well mixed. Frost cake while it is still hot. Sprinkle with chopped nuts. Refrigerate. Tastes best if allowed to ripen for 24 hours or more.