1 1/2 c. Wesson oil
2 c. sugar
4 eggs
2 1/2 c. self-rising flour
1 1/2 tsp. vanilla flavoring
2 tbsp. hot water
1 large can (15 1/4 oz.) crushed pineapple
1 c. chopped pecans

Mix first six ingredients together, then add crushed pineapple (drained) and 1 cup nuts.

Bake at 325°F for 1 hour and 10 minutes or until done. Pour pineapple juice over cake while cake is still warm.

Icing:

1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 box powdered sugar
2 tsp. vanilla flavoring
2 tsp. pineapple juice

Beat cream cheese and butter until soft. Add other ingredients. Spread on cake.