CAKE:

2 c. sugar
1 (20 oz.) can crushed pineapple (juice too)
2 c. flour, sifted
1 c. chopped nuts
2 eggs, slightly beaten
2 scant tsp. baking soda

Blend together all ingredients and pour into 9 x 13 inch ungreased pan. Bake at 350 degrees for 35 minutes. Test with a toothpick. The cake should be moist. Cool slightly in pan. Frost.

FROSTING:

1 stick butter, softened
1 tsp. vanilla
1 1/2 c. powdered sugar, sifted
1 (8 oz.) cream cheese
3/4 c. chopped nuts (optional)

Mix together all ingredients. "light" versions of cream cheese and butter can be used. Note: Keep refrigerated unless used within 2 days. This cake freezes well.