3 lg. eggs
1 c. Wesson oil
1 1/2 c. sugar
2 tsp. vanilla
2 c. zucchini, shredded
1 c. crushed pineapple, well drained
3 c. all purpose flour
2 tsp. baking soda
3/4 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon

In large mixing bowl with electric mixer beat together oil and sugar. Add eggs, one at a time, beating after each addition. Add vanilla. Sift all dry ingredients and add to batter. Stir in zucchini and pineapple. Pour into greased and floured 9"x13" pan. Bake in 350 degree oven for 35 to 40 minutes. Cool then ice with following recipe.

ICING:

1/2 c. butter, softened
1 (8 oz.) pkg. Philadelphia cream cheese
2 c. confectioners' sugar
1 tsp. vanilla

Beat all ingredients together until smooth with electric mixer. Spread on cooled cake.