Cake:

2 c. self-rising flour
2 c. sugar
2 eggs
1 (14 oz.) can crushed pineapple (in heavy syrup)
1 c. chopped pecans
1 tsp. vanilla

Icing:

1 box powdered sugar
1 (8 oz.) cream cheese (room temperature)
1 stick butter (room temperature)
1 tsp. vanilla
1 c. chopped pecans

Cake: Stir with spoon until smooth (do not beat).

Bake in 9 x 13 cake pan (do not grease pan) at 350°F for 30 to 35 minutes or until firm in center.

Icing: Blend together cream cheese and butter until smooth. Gradually add in powdered sugar. Beat until smooth. Add flavoring and nuts. Ice cake while warm.