2 eggs
1 2/3 c. sugar
1 lg. can crushed pineapple
2 1/4 c. flour
1 1/2 tsp. baking soda
1 tsp. vanilla

FROSTING:

1/2 c. butter
1 c. sugar
1/4 c. evaporated milk
1 tsp. vanilla
1 c. chopped nuts

Beat eggs and sugar until lemon color. Add pineapple and vanilla. Add dry mixture. Pour into a 17 x 12 inch (sheet cake pan), greased pan. Bake at 350 degrees for 25 minutes. While cake is baking, mix frosting ingredients in pan. Cook over medium heat until mixture comes to a rolling boil. Let boil 2 minutes, then add 1 cup chopped nuts. Spread on cake as soon as cake comes out of the oven.