1 3/4 c. flour
1 large can crushed pineapple
1 3/4 c. sugar
2 eggs
1 tsp. baking soda
1 (3 oz.) cream cheese
4 tbsp. butter
1/2 box powdered sugar
1 c. chopped pecans

Beat eggs; add sugar. Add undrained pineapple. Sift soda and flour together. Grease and flour oblong pan.

Bake at 350°F for 30 to 40 minutes. Frost with cream cheese, butter, powdered sugar and chopped pecans. Spread on warm cake. May be prepared in advance and kept in freezer.