2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
1 tsp. vanilla
1 (20 oz.) can crushed pineapple, juice & all
1/2 c. chopped nuts

Bake cake for 40 to 45 minutes at 350 degrees in a 9"x13" ungreased pan.

FROSTING:

2 sticks Imperial butter
1 (8 oz.) pkg. cream cheese
1 3/4 c. powdered sugar
1 tsp. vanilla

Mix and spread on top of cake. Sprinkle with nuts if desired.