2 eggs, beaten
2 c. sugar
2 c. flour
2 tsp. vanilla
2 tsp. baking soda
1 (10 oz.) can undrained, crushed pineapple
1/2 c. chopped nuts

Mix all ingredients together and pour into an ungreased, 9 x 13 inch baking dish. Bake at 350 degrees for 35 to 45 minutes. CAUTION: Do not overbake, test cake at 30 minutes.

PINEAPPLE NUT CAKE FROSTING:

1/2 c. (1 stick) butter
8 oz. softened cream cheese
1 3/4 c. confectioners' sugar
1 c. chopped nuts

Cream all ingredients together except for the nuts. Spread on cooled cake. Sprinkle with the nuts. Keep cake refrigerated.