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

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan. Beat eggs in large bowl until light and fluffy. Add sugar and continue beating until thick. Stir in flour, pineapple, pecans, baking soda and vanilla; mix thoroughly. Pour batter into pan. Bake until tester comes out clean, about 40-45 minutes. Let cool in pan on rack.

FROSTING:

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

Combine powdered sugar, cream cheese, butter and vanilla in large bowl and mix until fluffy. Spread over cooled cake.