2 c. sugar
2 eggs
20 oz. can crushed pineapple (undrained)
2 c. flour
2 tsp. baking soda
1 tsp. vanilla
1/2 c. chopped pecans

Stir by hand in order given. Pour into greased and lightly floured 9 x 13 pan. Bake at 350 degrees for 35 minutes. Cool before icing.

ICING:

8 oz. Philadelphia cream cheese
1 stick butter
1 3/4 c. powdered sugar (10x)
1 tsp. vanilla

Beat well and spread over cake. Sprinkle 1/2 cup chopped nuts on top of cake.