2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla
1/2 c. nuts
1 (20 oz.) can crushed pineapple, juice and all

FROSTING:

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

Mix all dry ingredients first, then balance of cake mixture. Mix by hand. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes.

NOTE: There is no shortening and do not grease the pan.

FROSTING: Combine cream cheese and butter. Slowly add sugar, powdered sugar, salt, and vanilla. Blend thoroughly. Blend in nuts.