1 (20 oz.) can crushed pineapple, undrained
2 c. flour
2 c. sugar
1 c. nuts
1 tbsp. vanilla (imitation)
2 eggs
2 tsp. baking soda

Mix by hand or mixer until moist. Bake in 9 x 13 inch greased and floured pan at 350 degrees for 30-35 minutes. Frost while hot.

FROSTING:

1 (8 oz.) Philadelphia cream cheese
1 stick butter
1 1/3 c. powdered sugar
2 tbsp. imitation vanilla

Mix well and spread on hot cake. Sprinkle with crushed nuts. Refrigerate.