2 eggs
2 c. sugar
2 tbsp. oil
2 c. flour
2 1/4 c. crushed pineapple (canned in own juice)
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 c. chopped pecans

Cream eggs, sugar and oil. Sift together flour, soda and salt. Add pineapple alternately with flour mixture to creamed mixture; beat well after each addition. Then add vanilla and pecans.

Pour into a greased and floured pan 9 x 13 x 2 inches. Makes very high cake. Bake at 350 degrees for 30 to 35 minutes.

Frost with:

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

Blend cream cheese and butter. Add vanilla and sugar. Beat until smooth. Frost cooled cake and sprinkle with pecans.