2 c. self-rising flour
2 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. chopped pecans
1 (20 oz.) can crushed pineapple and juice

Mix all of the above ingredients thoroughly. Pour into 9x13 inch ungreased pan. Bake at 350 degrees for 35 minutes or when cake tester comes out clean.

FROSTING:

8 oz. cream cheese
1/2 c. butter
1 box confectioners' sugar
1/2 c. chopped pecans

Mix the above together except nuts until smooth. Spread on cake while warm. Sprinkle nuts over top of cake.